creamy mushroom soup
- half a cup of dried mushrooms (porcini)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 300ml strong vegetable stock
- 300ml single or double cream
- black pepper
- 1 bay leaf
- lemon and freshly groung black pepper, to serve
fill the cup with mushrooms with boiling water and leave to stand for 1/2 hour.
heat 2 tbsp olive oil in a heavy based pan and saute the onion until soft but not coloured.
add the soaked mushrooms with their liquid and the vegetable stock. add the bay leaf and black pepper, cover and simmer for 20 -30 minutes.
remove the bay leaf and pour in the cream. adjust the taste and simmer for a couple more minutes.
serve with a lemon wedge and freshly groung black pepper.