INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 94
Calories From Fat: 69
Total Fat: 7.9g
Cholesterol: 1.1mg
Sodium: 118.1mg
Potassium: 225.7mg
Carbohydrates: 5.3g
Fiber: 1.1g
Sugar: 2.3g
Protein: 2.2g