Wild mushroom soup

Mushrooms take the spotlight in this rich, wintry soup.

Ingredients 

•  1 tablespoon olive oil, plus extra to drizzle
•  50g unsalted butter
•  1 garlic clove, finely chopped
•  1 leek, thinly sliced
•  1 tablespoon chopped thyme leaves
•  400g Swiss brown mushrooms, chopped
•  10g dried porcini mushrooms, soaked in 1/3 cup boiling water for 15 minutes
•  3 cups chicken stock
•  2 tablespoons soy sauce
•  200ml thickened cream
•  200g small mixed mushrooms (we used morel and chanterelle mushrooms), halved

Method 

Step 1
Heat the oil and half the butter in a large saucepan over low heat. Add the garlic, leek and thyme, then cook, stirring for 3-5 minutes until the leek has softened. Add the Swiss brown mushrooms, porcini and soaking liquid, stock and soy sauce and bring to the boil.
Step 2
Reduce the heat to low and simmer for 5-8 minutes until mushrooms have softened.
Step 3
Remove saucepan from the heat. Puree mixture using a stick blender until smooth.
Step 4
Add the cream and season with salt and pepper, then warm through over low heat.
Step 5
Meanwhile, melt the remaining 25g butter in a frypan over medium heat.
Step 6
Cook the small mushrooms, stirring, for 2-3 minutes until just softened. Season. To serve, ladle soup into bowls, drizzle with extra oil and garnish with pan-fried mushrooms.


Nutrition

Energy 1557kJ	Fat saturated 20.00g
Fat Total 35.00g	Carbohydrate sugars 3.00g
Carbohydrate Total 5.00g	Dietary Fibre 4.00g
Protein 9.00g	Cholesterol 84.00mg
Sodium 1491.04mg

All nutrition values are per serve.

Notes

Source:

http://www.taste.com.au/recipes/26703/wild+mushroom+soup?ref=collections,french-recipes