Cream of Mushroom Soup
This rustic Cream of Mushroom Soup recipe will have your guests coming back for seconds! Cooked using only a microwave, the earthy flavour is enhanced with the richness of the cream to make this dish a classic favourite!
Ingredients
- 15 gdried porcini
- 750 mlvegetable stock
- 25 gbutter
- 2cloves garlic
- 4 tbspfinely chopped parsley
- 400 gchestnut mushrooms roughly chopped
- 150 mldry white wine
- 45 mldouble cream
- Salt and freshly ground pepper
Equipment
- 3litre bowl
Steps
1) Soak porcini in stock for 20mins. Strain the porcini and coarsely chop. Add the soaking liquid to the remaining stock. Place the butter, garlic and parsley in a bowl.
2) Place on the base of the oven and cook on HIGH MICROWAVE for 1min.
3) Add the chopped mushrooms and porcini to the parsley mixture. Cook on MEDIUM MICROWAVE for 8-10mins or until softened. Stir halfway. Add wine and stock.
4) Cover and cook on MEDIUM MICROWAVE for 15mins. Cool. Place in a liquidiser and puree until smooth. Return the puree to the bowl. Stir in cream and season to taste.
5) Cover and cook on MEDIUM MICROWAVE for 3mins or until piping hot.
