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Hot mushroom soup

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Hot mushroom soup

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Hot mushroom soup

By Phillippa Cheifitz

Serves 4 to 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

20 g sachet dried porcini mushrooms
4 cups porcini-mushroom or vegetable stock
2 T butter
Juice of half a lemon
Sea salt and milled pepper, to taste
Chives, for garnishing

Method

Soak the dried mushrooms in the hot stock.
Fry the sliced mushrooms in the hot butter. Blend all the mushrooms with the stock and strained lemon juice, and heat through.
Check seasoning. Garnish with chives and serve with crisp crackers.

Cook’s tip: Mushrooms are an excellent source of antioxidants. By adding soaked, dried porcini mushrooms to fresh white mushrooms, the flavour of this quickly made soup is intensified.