Yields1 ServingPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
2 cups of dried porcini mushrooms
2 tablespoons olive oil
1 tablespoon butter
2 hail, thinly sliced
2 shallots, coarsely chopped
1 clove of garlic, coarsely chopped
8 oz verse bospaddestoelen
5 cups vegetable stock
1 / 2 teaspoon dried thyme
150 ml cup whipping cream
salt and freshly ground black pepper
sprigs of fresh thyme, to garnish
1Put the dried porcini mushrooms in a bowl, joint 250 ml cup of hot water and leave for 20-30 attract minutes.
2Afterwards, discard the liquid and squeeze out as much as possible in a bowl to remove the soaking liquid as possible.
3Strain the liquid and set aside for later use.
5Heat oil and butter in a large saucepan until foaming.
6Add the sliced leeks, chopped shallot and garlic and cook gently about 5 minutes, stirring frequently, until soft but not colored.
7Chop or slice the fresh mushrooms and add to the pan.
8Stir over medium heat for a few minutes until they start to soften.
9Add the stock and bring to the boil.
10Add the porcini, soaking liquid, dried thyme, salt and pepper.
11Reduce heat, semi-soft cover the pan and simmer for 30 minutes, stirring occasionally.
12Pour about three quarters of the soup in a blender or food processor and process until smooth.
13The return of the processed soup at the soup in the pan, Stir in the cream and heat through.
14Check consistency and add more if needed.
15Season with salt and pepper.
16Serve hot, garnished with sprigs of thyme.
Ingredients
2 cups of dried porcini mushrooms
2 tablespoons olive oil
1 tablespoon butter
2 hail, thinly sliced
2 shallots, coarsely chopped
1 clove of garlic, coarsely chopped
8 oz verse bospaddestoelen
5 cups vegetable stock
1 / 2 teaspoon dried thyme
150 ml cup whipping cream
salt and freshly ground black pepper
sprigs of fresh thyme, to garnish
Directions
1Put the dried porcini mushrooms in a bowl, joint 250 ml cup of hot water and leave for 20-30 attract minutes.
2Afterwards, discard the liquid and squeeze out as much as possible in a bowl to remove the soaking liquid as possible.
3Strain the liquid and set aside for later use.
5Heat oil and butter in a large saucepan until foaming.
6Add the sliced leeks, chopped shallot and garlic and cook gently about 5 minutes, stirring frequently, until soft but not colored.
7Chop or slice the fresh mushrooms and add to the pan.
8Stir over medium heat for a few minutes until they start to soften.
9Add the stock and bring to the boil.
10Add the porcini, soaking liquid, dried thyme, salt and pepper.
11Reduce heat, semi-soft cover the pan and simmer for 30 minutes, stirring occasionally.
12Pour about three quarters of the soup in a blender or food processor and process until smooth.
13The return of the processed soup at the soup in the pan, Stir in the cream and heat through.
14Check consistency and add more if needed.
15Season with salt and pepper.
16Serve hot, garnished with sprigs of thyme.
