Porcini soup by uncle Gosha
Cuisine: French
Author: Maria Kalenska
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins


Ingredients
  • 1½ litre vegetable or low-fat chicken stock
  • 500 g cup mushrooms
  • 350 g fresh or frozen porcini
  • 50 g dry porcini
  • 2 large onions
  • 1½ tbsp flour
  • 100 ml single cream
  • butter for frying
  • ½ bunch of parsley
Cooking method
  1. If the porcinis are frozen, then defrost them in advance. Soak dry mushrooms and leave in water for about an hour. Then take them out of the water, saving the mushroom water. Cut the porcinis. Peel and chop the onions and cup mushrooms.
  2. In a large pot, lightly fry half of the onions in butter, then add all the cup mushrooms, half of the porcini mushrooms and all the soaked dry mushrooms. Add 1½ tbsp flour while stirring. The mushrooms should be lightly fried, without a golden crust. Set aside the remaining half of the porcini mushrooms, onions, and mushroom water.
  3. Pour stock and mushroom water into the pot with fried mushrooms and onions, mix and bring to boil. Cover and remove from heat after 5 minutes simmering. Blitz the hot soup using a hand blender. Add cream and blitz until smooth.
  4. In a frying pan, cook the remaining half of the porcinis and onions in butter. Add to soup. Finely chop the parsley and add before serving.
My tips and tricks
Dry porcini mushrooms make an excellent spice. To do this, grind them in a coffee grinder into a mushroom mixture and add them to any soup that is appropriate to give a mushroom flavour, for example, borscht. And even in our recipe, to make it easier, you don't have to soak dry mushrooms, but make a mushroom mixture out of them. Then it should be added when frying the first part of the porcini.

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/porcini-soup-by-uncle-gosha/