| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Vegetarian , Veg2 | 6 | servings |
INGREDIENTS
| 1 | oz | Dried mushrooms |
| 7 | fl | Hot water for soaking dried mushrooms |
| 2 | oz | Butter or margarine |
| 6 | oz | Onions; peeled and diced |
| 4 | Cloves garlic; crushed | |
| 1 | oz | Shitake mushrooms |
| 1/2 | ts | Grain mustard |
| 3 | oz | Mixed wild mushrooms |
| 4 | fl | Port* |
| 2 | pt | Rich vegetable stock |
| 10 | fl | Double cream |
| Salt and freshly ground black pepper | ||
| * crusted port |
INSTRUCTIONS
Soak the dried mushrooms in hot water for 30 minutes until reconstituted and set aside. Retain the soaking liquid. Place the butter in a saucepan and melt over a gentle heat. Add the diced onion and saut. with the garlic until brown. Add the sliced shitake mushrooms and saut. for a further 5-6 minutes. Now add the washed and trimmed wild mushrooms and saut. again, stirring regularly, for another 3-4 minutes. Next, add the dried mushrooms and pour in the liquid they have been soaking in, using a piece of muslin to catch any remaining grit. Add half the port and continue to cook, adding some of the stock and allowing it to reduce by about a half. Then blend the soup in an electric blender until smooth and return to the pan. Now add the double cream and bring gently to the boil. Add the remaining port and continue to simmer for a couple of minutes. Finally pour in the remaining stock, add the mustard, adjust the seasoning, stir well and serve. Converted by MC_Buster. NOTES : This is a good way of making a relatively small number of wild and dried mushrooms go a long way. It is a very rich soup and you won't need huge quantities of it. Converted by MM_Buster v2.0l.
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