- 1 T sage, roughly chopped
- 12 fresh porcini mushrooms, cut into chunks
- 3 cups good-quality chicken or vegetable stock
- 1 cup cream
- 1 T extra virgin olive oil
In a large saucepan over a medium to high heat, melt the butter, then add the sage and 10 of the mushrooms and gently pan-fry until the latter are cooked through and fragrant. Add the stock and simmer for 10 minutes.
Remove from the heat and, using a stick blender, blend to a fine consistency. Slowly stir in the cream and place over a low heat to warm through, stirring occasionally.
In a separate frying pan, heat the olive oil and fry the last two mushrooms until slightly golden and cooked through.
Ladle the soup into four separate bowls and top with the chunky buttered mushroom. Serve immediately.