Jerusalem artichoke and porcini mushroom soup

Ingredients

• 1 1/2 litres chicken stock
• 50 g dried porcini mushrooms
• olive oil
• 1 medium onion finely diced
• 2 medium carrots peeled and finely diced
• 2 celery sticks trimmed and finely diced
• 1 bay leaf
• 5 Jerusalem artichokes
• few drops truffle oil
• a handful flat-leaf parsley to garnish

Instructions

1. 1

   Put the chicken stock in a pan and bring to the boil. Remove from the heat and add the mushrooms. Leave to rehydrate for 30 minutes. Transfer all the mushrooms onto a board with a slotted spoon and roughly chop. Strain and set aside the stock.

2. 2

   Heat a generous slug of olive oil in a medium pan until it’s good and hot. Fry the mushrooms with the onion for 6 or 7 minutes or until the mushrooms are well browned – don’t rush this stage.

3. 3

   Peel the carrots and chop into medium dice. Thinly slice the celery. Add both to the pan with the bay leaf. Peel and roughly chop the artichokes to the same size as the carrot and add these, too. Stir all together for a minute or so before adding the stock.

4. 4

   Cook for 12-15 minutes until the vegetables are tender. Season to taste and ladle into warmed bowls. Dribble a few drops of truffle oil over the soup. Sprinkle also with a little fresh parsley.