Cream of Mushroom Soup

Name: Cream of Mushroom Soup
Ingredients: 14 cup porcini mushroom, dried; 12 cup hot water; 2 tablespoons olive oil; 2 onions, roughly chopped; 2 garlic cloves, peeled, roughly chopped; 250 g button mushrooms; 100 g shiitake mushrooms, roughly chopped; 150 g chestnut mushrooms, roughly chopped; 50 g basmati rice; 4 sprigs fresh thyme; 800 ml vegetable broth from 1 vegetable bouillon cubes (or mushrooms cube); 14 teaspoon pepper; 14 teaspoon coarse sea salt; 1 tablespoon cream (for garnish)

14 ingredients

8 steps

Ingredients

14 cup porcini mushroom, dried
12 cup hot water
2 tablespoons olive oil
2 onions, roughly chopped
2 garlic cloves, peeled, roughly chopped
250 g button mushrooms
100 g shiitake mushrooms, roughly chopped
150 g chestnut mushrooms, roughly chopped
50 g basmati rice
4 sprigs fresh thyme
800 ml vegetable broth from 1 vegetable bouillon cubes (or mushrooms cube)
14 teaspoon pepper
14 teaspoon coarse sea salt
1 tablespoon cream (for garnish)

Directions

1

Soak dried porcini mushrooms for 5 minutes in 1/2 cup hot water.
2

Strain, but keep the water.
3

Saute onions and garlic in a soup pot for 3-4 minutes in olive oil, add the mushrooms and stir.
4

Add rice, fresh thyme, hot vegetable broth and porcini water.
5

Bring to the boil and then cook over low heat for 10 minutes.
6

With the stick blender puree the soup to a desired consistency.
7

Season with salt and pepper to taste.
8

Serve with croutons and swirl in the cream.