Creamy exotic mushroom soup

5 servings Prep: 10 mins, Cooking: 20 mins

By Food24 September 19 2014
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Ingredients (8)

500 g exotic mushrooms — mixed
1 garlic — large cloves, crushed
50 g butter — salted
1 pinch salt and freshly ground black pepper
2 Tbs sherry
10 g porcini mushrooms — dried
1/2 cup cream — fresh
oil — truffle infused
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Method:

In a large heavy based pot, saute the mushrooms and garlic in butter until browned and fragrant.  Remove and set aside a few enoki mushrooms for serving. Season well.
Add the sherry and dried mushrooms – allow to simmer for 5 minutes, then add the hot stock and simmer for a further 10 minutes . Use a stick blender and blitz until smooth, add the cream and blend once more. Heat through for 5 minutes. Season to taste.
Serve soup topped with some sauteed enoki mushrooms and a good drizzle of truffle infused olive oil.
Enjoy with warm brioche rolls.

Recipe reprinted with permission of Bits of Carey. To see more, please click here.



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