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
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
1/4 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
- Soak the dried mushrooms in hot water and set aside.
- Heat olive oil in a stock pot over medium-high heat. Sauté the onion and thyme until the onions are translucent.
- Add wild mushrooms, and cook for 10 minutes until soft.
- Add garlic. Cook for two more minutes. Set aside 1/2 cup of cooked mushrooms for garnish.
- Add porcini, along with the soaking water and vegetable stock. Simmer the soup for 10 to 15 minutes.
- Pureé the soup with a hand blender until smooth. Stir in cream. Salt and pepper to taste.
- Serve in large bowls with a drizzle of olive oil and some parsley. Finish with the reserved mushrooms.
TIP:
.
Photography by
Made it? Tell us about it–
