Mixed Mushroom Soup

Serves: 4

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Total Time: 50

Prep Time: 15

Cook Time: 35

• 15 gram(s) (1?2oz) dried porcini mushrooms
• 1 tablespoon(s) oil, plus 50ml to shallow-fry
• 1 small onion, chopped
• 450 gram(s) (1lb) chestnut mushrooms, chopped
• 600 ml (1 pint) hot vegetable stock
• 2 slice(s) white bread, crusts removed, cut into cubes
• 2  garlic cloves, finely sliced
• Chopped flat-leafed parsley to garnish

Method

1. Put porcini into a bowl, pour over 75ml (3fl oz) boiling water and soak for 10min. Strain the mushrooms, reserving liquid, then roughly chop porcini, keeping 1tbsp to use as garnish.
2. Heat 1tbsp oil in a pan, add the onion and porcini and cook over medium heat for 5min. Add chestnut mushrooms, turn up heat and brown lightly for 5min.
3. Add porcini liquid and stock, then bring to the boil. Season well and simmer for 20min.
4. To make croutons, heat the 50ml (2fl oz) oil in a frying pan, add the bread and garlic, then stir-fry for 2min until golden. Drain on kitchen paper.
5. Cool soup slightly, whiz in a liquidiser until smooth, then transfer to a clean pan. Gently reheat, then divide among four warmed bowls. Serve topped with the croutons, reserved porcini and a sprinkling of parsley.
6. COOK'S TIP This soup doesn't freeze well as it loses its creamy texture and becomes watery.

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