Wild Mushroom Soup

Preparation

Preparation time: 15 min.
Put the dried porcini in a bowl with the warm water and let them soak for 20–30 minutes.
Remove them and squeeze out as much soaking liquid as possible. Strain the liquid and set aside. Finely chop the porcini.
Heat the oil and butter until foaming. Add the leek, shallots, and garlic and cook for 5 minutes until soft but not browned. Stir regularly.
Finely chop the fresh mushrooms and add them to the pan. Stir-fry for a few minutes over medium heat until they start to soften.
Pour in the stock and bring to a boil.
Add the porcini, soaking liquid, thyme, salt, and pepper.
Reduce the heat, partially cover the pan, and let everything simmer gently for 30 minutes, stirring occasionally.
Put about three-quarters of the soup into the blender and blend until smooth.
Pour it back into the rest of the soup, stir in the cream, and heat through.
Check the consistency and add a little more stock or water if the soup is too thick.
Season to taste and garnish with sprigs of thyme.
Or when using the Soup Maker:
Put the dried porcini in a bowl with the warm water and let them soak for 20–30 minutes.
Remove them and squeeze out as much soaking liquid as possible. Strain the liquid and set aside. Finely chop the porcini.
Now put all the ingredients, including the soaking liquid, into the Soup Maker and choose ‘Smooth’.
The Soup Maker will do the rest.