- 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
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.