Cream of mushroom soup Recipe

Ingredients

• ¼ cup porcini mushrooms, dried
• ½ cup hot water
• 2 tbs olive oil
• 2 onions, roughly chopped
• 2 cloves garlic, peeled, roughly chopped
• 250 g portobello mushroom, small
• 100 g shiitake mushrooms, roughly chopped
• 150 g chestnut mushrooms, roughly chopped
• 50 g basmati rice
• 4 sprigs fresh thyme
• 800ml vegetable broth from 1 vegetable cube (or mushrooms cube)
• ¼ tsp pepper
• ¼ tsp coarse sea salt
• 1 tbs cream (for garnish)

Directions

1.

Soak dried porcini mushrooms for 5 minutes in ½ cup hot water. Strain, but keep the water. Sauté onions and garlic in a soup pot for 3-4 minutes in olive oil, add the mushrooms and stir.

2.

Add rice, fresh thyme, hot vegetable broth and porcini water. Bring to the boil and then cook over low heat for 10 minutes.

3.

With the stick blender purée the soup to a desired consistency. Season with salt and pepper to taste. Serve with croutons and swirl in the cream.