- 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
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.