Starters & Light meals

Fresh and dried porcini mushroom soup

3-4
Easy
10 minutes
10 minutes
Wine/Spirit Pairing
Haute Cabrière Pinot Noir 2003

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Ingredients

Method
  • 1 sachet (20g) dried porcini mushrooms
  • 3 cups hot mushroom or vegetable stock
  • 250 g ready sliced mushrooms, rinsed
  • 2 tablespoons butter
  • 1/4 cup fresh cream
  • Salt and milled pepper
  • About 1/3 cup frothed milk for topping
  • Chives for garnishing

Method

Ingredients

Soak the dried mushrooms in the hot stock for 5 minutes. Stir-fry the sliced mushrooms in the hot butter for a few minutes. Add the mushrooms and stock.
Simmer for about 10 minutes. Blend until smooth. Stir in the cream and heat through. Season to taste. Warm the milk and froth with a milk frother. Spoon over each serving and garnish with chives.

TASTE

Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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