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- 25 gr dried Porcini mushrooms<\/li>\n
- 400 gr mixed fresh mushrooms<\/li>\n
- 30 gr butter<\/li>\n
- 1 garlic clove<\/li>\n
- 1 onion<\/li>\n
- fresh thyme<\/li>\n
- dry white wine ar<\/li>\n
- 70 ml fresh single cream<\/li>\n
- 700 ml vegetable stock<\/li>\n<\/ul>\n
First of all<\/strong> take a glassful from the 700 ml of the vegetable stock, warm it up and pour it on the dried Porcini.<\/p>\n
Now put the butter in a sauce-pan together with the chopped garlic and onion and let it cook. Add the thyme and a pinch of salt. In the meantime drain the Porcini, filter the juice and keep it aside.<\/strong><\/p>\n
Cook the Porcini for a couple of minutes, now add a generous dash of white wine and let it evaporate.<\/p>\n
Add the rest of the mushrooms and let them cook until they have released all their liquids. Now add the stock and the juice of the mushrooms you’ve kept aside.<\/p>\n
Simmer for 20\/25 minutes<\/strong>, add the cream and simmer for 5 minutes more.<\/p>\n
Turn the heat off and blend it thoroughly<\/strong>.<\/p>\n
Now, if you want to stay light you can serve it straight away, it’s delicious, but if you really want to go for the real stuff, you can add some Parmesan cheese and\/or a few cubes of bread fried in butter! … \ud83d\ude09<\/p>\n
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