Serving size: Serves 4
Cooking time: Less than 30 minutes
Special options: Gluten free, Low Carb, Vegetarian
Course: Soup

INGREDIENTS

3 cups vegetable stock
20g dried porcini mushrooms
40g butter
250g cup mushrooms, sliced
½ cup cream
1/3 cup frothed milk (see tip)
snipped chives, to serve

METHOD

1. Bring stock to the boil in a large saucepan. Remove from heat and add porcini mushrooms. Stand for 5 minutes until tender.


2. Melt butter in a large frying pan on high. Sauté sliced mushrooms for 4-5 minutes until tender. Stir into stock.


3. Return stock mixture to heat and simmer for 10 minutes. Season to taste.


4. Remove from heat. Using a hand blender (or food processor), process until smooth. Stir in cream.


5. Serve soup drizzled with frothed milk. Top with chives.

Top tips
Froth milk by heating and whizzing with a hand blender. Dried porcini mushrooms can be bought from delicatessens and specialty food stores.






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