| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Worrall tho, Worrall2 | 6 | servings | |
INGREDIENTS
| 4 | md | Potatoes; peeled and diced |
| 2 | md | Onions; peeled and sliced |
| 1 | Garlic clove; peeled and chopped | |
| 6 | oz | Selection of wild mushrooms; (girolles, shiitake, |
| ; oyster, trompettes | ||
| ; de la mort) or | ||
| ; field mushrooms | ||
| 1 1/2 | pt | Vegetable stock |
| 1 1/2 | pt | Double cream |
| 1/2 | Dried ceps or parcini; soaked for at least | |
| ; 30 minutes in | ||
| ; boiling water | ||
| 2 | Sprigs fresh thyme; (2 to 3) | |
| 6 | fl | A bottle of red wine |
| 1 | Bayleaf | |
| 1 1/2 | oz | Butter |
| 1 1/2 | pt | Milk |
| Enoki mushrooms and fresh parsley to | ||
| ; garnish |
INSTRUCTIONS
Heat a large heavy-base pan and add the butter and allow to sizzle. Add onions and begin to stir. Add the thyme, bay leaf and garlic while you are still stirring. Cook the mixture for 1 minute. Add the potatoes and stir. Then remove the parcini from the water (remember to reserve the juices) and chop finely then add it to the pan and cook for 1 minute. Then stir the wild mushrooms and cook for another minute. Add the wine and the parcini juices (not the gritty bits) and then the vegetable stock. Bring to the boil and simmer for 20 minutes until it is enriched and all the mushrooms are very tender. Transfer the soup to the liquidizer/food processor only in batches, and blend until it is smooth. Then pass the soup through a 'mouli' or sieve to remove any of the stalks etc. Continue this until all of the soup is sieved. Place the cream in the liquidizer to pick up any fusty bits from the machine. Return the soup and the cream to the pan and add milk to thin the soup a little. Stir well until it is all very well blended. Test and adjust seasoning. To serve, ladle the soup into a warmed bowl and garnish with a few Enoki mushrooms and the finely chopped flat-leaf parsley. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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