I love the deep earthiness of the porcini and wild mushrooms in this rich and creamy soup!


Chef Michelle Gayer has created a delectable menu that will bring everyone to the table, wherever they are

Recipes by Michelle Gayer + Styling by Sarah Sloane Photography by Christopher Dibble + Text by Leigh Angel

CERAMICS BY EKUA CERAMICS AND BRAD LAMOUREUX. PINK LINENS BY CATHY CALLAHAN

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SERVES 4

You will need:
1/4 cup dried porcini mushrooms
2 tablespoons olive oil
1 medium onion, small dice
5 sprigs thyme
14 ounces wild mushrooms
3 cloves garlic, minced
4 cups vegetable stock
1⁄3 cup heavy cream
sea salt
cracked black pepper
1 small bunch parsley, finely chopped
  1. Soak the dried mushrooms in hot water and set aside.
  2. Heat olive oil in a stock pot over medium-high heat. Sauté the onion and thyme until the onions are translucent.
  3. Add wild mushrooms, and cook for 10 minutes until soft.
  4. Add garlic. Cook for two more minutes. Set aside 1/2 cup of cooked mushrooms for garnish.
  5. Add porcini, along with the soaking water and vegetable stock. Simmer the soup for 10 to 15 minutes.
  6. Pureé the soup with a hand blender until smooth. Stir in cream. Salt and pepper to taste.
  7. Serve in large bowls with a drizzle of olive oil and some parsley. Finish with the reserved mushrooms.

TIP:

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I love the deep earthiness of the porcini and wild mushrooms in this rich and creamy soup!
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