Ingredients

Method

• 50 g dried porcini mushrooms
• 1 1/4 cups dry sherry
• 2 onions, finely chopped
• 2 cloves garlic
• 1 leek, finely chopped
• 30 g butter
• 1 T thyme
• 2 cups strong beef stock
• 2 3/4 cups cream
• 1/3 cup milk froth

Method

Ingredients

Soak the mushrooms in the sherry for 30 minutes or until soft. Squeeze out the sherry, reserving it for later.

In a medium saucepan over a low heat, sweat the onion, garlic and leek in the butter, taking care not to allow them to colour. 3 Add the thyme and sherry-soaked mushrooms and sauté for 2 minutes.

Deglaze the pan with the reserved mushroom-infused sherry and reduce by half over a medium heat, about 30 minutes.

Add the beef stock and slowly simmer until slightly thickened, then add the cream and simmer, again until slightly thick.

Strain the soup through a sieve, fold in the milk froth and serve immediately. Cook’s note: The soup can be made in advance and stored. To serve, heat the soup and fold in the milk froth.