Put the dried porcini mushrooms in a bowl, joint 250 ml cup of hot water and leave for 20-30 attract minutes.
Afterwards, discard the liquid and squeeze out as much as possible in a bowl to remove the soaking liquid as possible.
Strain the liquid and set aside for later use.
Chop the porcini.
Heat oil and butter in a large saucepan until foaming.
Add the sliced leeks, chopped shallot and garlic and cook gently about 5 minutes, stirring frequently, until soft but not colored.
Chop or slice the fresh mushrooms and add to the pan.
Stir over medium heat for a few minutes until they start to soften.
Add the stock and bring to the boil.
Add the porcini, soaking liquid, dried thyme, salt and pepper.
Reduce heat, semi-soft cover the pan and simmer for 30 minutes, stirring occasionally.
Pour about three quarters of the soup in a blender or food processor and process until smooth.
The return of the processed soup at the soup in the pan, Stir in the cream and heat through.
Check consistency and add more if needed.
Season with salt and pepper.
Serve hot, garnished with sprigs of thyme.
0 servings