Home
Recipes
Starters & Light meals

Sundried tomato muffins

Muffin recipes

Sundried tomato muffins

15 minutes

Pickled mushrooms

Pickled mushrooms

10 minutes

Warm oyster mushroom salad on red leaves

Warm oyster mushroom salad on red leaves

10 minutes

Grilled mushroom, beetroot and cheese sandwiches

Grilled mushroom, beetroot and cheese sandwiches

20 minutes

Toasted angel hair pasta with mushroom sauce

Mushroom recipes

Toasted angel hair pasta with mushroom sauce

25 minutes

Miso glazed mushrooms

Mushroom recipes

Miso glazed mushrooms

10 minutes

Onion and fig tarte tatin

Onion and fig tarte tatin

20 minutes

Bresse bleu and fig carpaccio

Bresse bleu and fig carpaccio

Butternut, sweet potato and fresh corn soup

Butternut recipes

Butternut, sweet potato and fresh corn soup

20 minutes

Beetroot and orange soup

Beetroot and orange soup

5 minutes

Green pea, spinach and cress soup

Soup recipes

Green pea, spinach and cress soup

15 minutes

Fresh and dried porcini mushroom soup

Mushroom recipes

Fresh and dried porcini mushroom soup

10 minutes

Load more

Fresh and dried porcini mushroom soup

Serves 3-4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

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

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.