Wild Mushroom & Parsnip Soup

Ingredients

• 50 g dried porcini mushrooms
• 600 g mixed mushrooms (button, chestnut, portobello)
• 100 g leek
• 200 g parsnips (peeled)
• 2 cloves garlic (crushed)
• 250 ml heavy cream
• 2 sprigs thyme
• salt & pepper
• 60 g butter
• 2 tbsp olive oil
• 50 g bread
• 1 tbsp olive oil
• 1 pinch salt
• 1 pinch garlic powder
• 1 sprig thyme
• 2 mushrooms (per bowl) (sliced)
• sprinkle thyme
• drizzle cream

Instructions

1. 1

   --- Soup ---

2. 2

   Soak dried mushrooms in 2L of warm water for 30min to overnight (the longer you soak the stronger the mushroom flavour).

3. 3

   Chop the mushrooms, leeks & parsnips into similar sized pieces.

4. 4

   Sweat the leeks in 1/2 of the butter and olive oil for 3 minutes.

5. 5

   Add the parsnips and garlic and cook for a further 5 minutes.

6. 6

   Add chopped mushrooms, salt, remaining butter and thyme and cook for approx. 7 minutes until mushrooms are softened.

7. 7

   Add mushroom stock and porcini mushrooms and simmer for 20 minutes (make croutons).

8. 8

   Remove from heat, add cream and blend until smooth.

9. 9

   Taste and adjust seasoning as necessary.

10. 10

    --- Croutons ---

11. 11

    Cut/break bread into small bite sized pieces.

12. 12

    Toss in oil, salt, garlic powder & thyme and bake @ 180c for 5 minutes.

13. 13

    --- To Serve ---

14. 14

    Fry mushrooms in a little oil on high heat, add a knob of butter at the end.

15. 15

    Place soup in a bowl and top with cooked mushrooms, croutons, thyme & drizzle of cream