Olive Oil
Slice Onion
Garlic
400g Mushrooms
25g Dried Porcini
500ml Vegetable Stock
250ml Cream
Serves 4
Carbs 5
1. Pour boiling water on the porcini mushrooms to just cover them.
2. Heat a splash of olive oil in a large saucepan and add the onion, garlic and thyme. Fry for 5 minutes.
3. Add the mixed mushrooms and stir together so that everything gets coated in the oil and flavours. Then add the dried porcini mushrooms reserving the juice and fry for a few minutes.
4. Pour in the stock, reserved juice and cream, season well and bring to the boil. Turn down the heat and simmer for 20 minutes.
5. Carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.
