Not your basic Campbell’s Mushroom Soup.
4 lg. mushrooms (about 250 gr.)
1 sm. handful dried mixed mushrooms such as porcini, chanterelle etc.
1 litre light vegetable broth (or whatever good stock you have on hand)
1 small leek (white part) thinly sliced
1 celery stalk
125 ml. milk
splash of cream
1 Tbsp of butter
1 tsp flour
1 tsp finely chopped parsley leaves (or chives)
1/2 glass of dry white wine
Salt & pepper
Soak the dried mushrooms in enough hot water to cover well (to allow for swelling) while you prepare the rest of the soup (they should soak at least 15 minutes - this can be done earlier).
Chop the vegetables and all the fresh mushrooms finely saving one for the garnish. Add to a pot with the stock. Bring it to a boil, cover, reduce heat and allow to simmer gently 15 minutes before pureeing. After 5 minutes, add the dried mushrooms with the soaking liquid and stir well.
Cut the remaining mushroom into quarters and slice not too finely. Sautée in half the butter until the liquid has reabsorbed. Set aside.
Melt the remaining butter, add the flour, stir well and allow to bubble for a few minutes. Add a ladle of soup and allow to thicken for a minute. Add to the soup with the milk and the cream. Allow to simmer gently for several minutes. Add the white wine and allow another minute of cooking time without the lid.
Serve with a spiral drizzle of cream if you like, then the sautéed mushrooms as garnish with a light sprinkle of parsley (or chive). Delicious with a good whole wheat, light rye or mixed grain bread and white wine.
Variation: a light sprinkle of thyme added to the mushroom as it sautées in the butter is delicious - adding a layer of flavour to the garnish without distracting from the intense flavours of this soup.