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Cooking
Mushroom Soup
· 4 servings
Soften the onion
In a pot over medium heat, melt the butter, add the onion and let it soften gently until translucent (about 2 minutes).
Add the mushrooms
Add the dried porcini – I crumble them in my hands before dropping them into the pot – then sauté for about 5 minutes, until the mushrooms have soaked up the butter.
Add water, celery and seasoning
Once the butter is absorbed, pour in boiling water. Add the celery stalk, stock cube, salt and pepper, and simmer for about 15 minutes.
Cook the potatoes
Meanwhile, peel the potatoes, cut them into small cubes and add them to the soup. Simmer for a further 15 minutes or so, until the potatoes are tender.
Stir in the cream
Pour in the warm cream and taste – adjust the seasoning with salt and pepper if needed.
Blend briefly
Now take a hand blender and blitz the soup with about 5 short bursts. This gives the soup a beautifully thick, creamy texture.
Toast the bread cubes
Cut a bread roll into cubes and toast them in a dry pan until crisp.