Ingredients
Method
Make the Soup
- Cut mushrooms into quarters. Keep 6 mushrooms aside and thinly slice for topping.
- In a large pot, soften the onion and garlic in butter and olive oil over medium-high heat. Add the mushroom quarters and cook, stirring a few times, until golden.
- Sprinkle with flour and continue cooking until thickened. Deglaze with the wine and reduce almost dry. Season with salt and pepper. Taste and keep adding salt to bring out best flavour.
- Pour in the broth. Add the dried mushrooms and bay leaf. Bring to a boil, then simmer for 20 minutes. Remove the bay leaf.
- In a blender, purée the soup until smooth. Return to the pan and if using, add the cream (optional). Keep warm.
Make the Topping
- Just before serving, thinly slice the remaining mushrooms. Sauté with butter, salt & pepper until golden brown. Divide the soup into bowls and garnish with sliced mushrooms.
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