Mushroom Soup Modé Gastronomique

Use large flat field mushrooms if you can.

Makes enough for 6/8 but will freeze before adding cream.

Ingredients

• 25g Dried Porcini
• 1 large Onion, finely chopped
• 2 cloves garlic, finely chopped
• 50g Butter
• 600 ml Chicken Stock (or Vegetable)
• 500g mushrooms
• ground mace or freshly grated nutmeg to taste
• 1 small leek, finely chopped
• bunch of flat-leaf parsley
• 500ml of whole milk
• 150ml Double Cream
• Splash (Large) of Brandy
• Salt and Black Pepper
• Truffle oil or Lemon Juice (Optional but good)

Method

1. Place the dried mushroom in a bowl and soak them in 300ml boiling water for at least 30 minutes.
2. In a heavy based saucepan, fry the onion, leek and garlic to soften but not brown.
3. Drain the dried mushrooms, reserving the liquid in a separate bowl.
4. Chop soaked mushroom roughly and add to the onion mixture.
5. Add the fresh mushrooms and cook together until soft.
6. Add the mace or nutmeg, and cook for another couple of minutes.
7. Pour in the hot stock and the reserved and well seived porcini liquor.
8. Add half the parsley. Cover and simmer for 20 minutes.
9. Liquidise half of the soup and return to the pan. Season well.
10. Add the milk. Bring up the heat and then simmer for a further 10 minutes.
11. Take of the heat and add the cream, brandy and check the seasoning.
12. Scatter over the rest of the parsley, the soup can be reheated gently but do not boil.
13. Add a little truffle oil or lemon juice for extra flavour and serve with garlic bruschette.