The Real Mushroom Soup

• A small handful of dried porcini
• Olive oil
• 600g/1lb 6oz mixed fresh wild mushrooms (chanterelles, girolles, trompettes de la mort, shitake, oyster), cleaned and sliced
• 2 cloves of garlic, peeled and finely sliced
• 1 red onion, peeled and finely chopped
• A knob of butter
• A handful of fresh thyme, leaves picked
• Sea salt and freshly ground black pepper
• 1 litre/1 3/4 pints chicken or vegetable stock
• A handful of fresh flat-leaf parsley, leaves picked and roughly chopped
• 2 tablespoons mascarpone cheese
• 1 lemon
• Optional: truffle oil

1. Place the porcini in a small dish, add boiling water just to cover, and leave to soak.
2. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms.
3. Stir around very quickly for a minute, then add your garlic, onion, butter and thyme and a small amount of seasoning.
4. After about a minute youll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole.
5. Strain the soaking liquid to remove any grit, and add it to the pan.
6. Carry on cooking for about 20 minutes until most of the moisture disappears.
7. Season to taste, and add your stock.
8. Bring to the boil and simmer for around 20 minutes.
9. I usually remove half the soup from the pan and whizz it up to a puree at this point, then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste.

handful, olive oil, wild mushrooms, garlic, red onion, butter, handful of fresh thyme, salt, chicken, handful of fresh flatleaf parsley, mascarpone cheese, lemon, truffle oil

Taken from www.cookstr.com/recipes/the-real-mushroom-soup (may not work)