Porcini Mushroom Soup With Cheese Toasts - cooking recipe

Ingredients

30 g dried porcini mushrooms
2 tbsp vegetable oil
2 None onions, peeled and chopped
750 g mushrooms, wiped and quartered
1 litre vegetable stock
75 g Cheddar cheese, grated
250 g soured cream
1 medium egg yolk
6 None thick slices of bread
1/4 tsp cayenne pepper
2 tsp fresh chopped marjoram, plus extra sprigs to garnish

Preparation

Soak the porcini mushrooms in 2 cups warm water for 30 mins. Remove from the soaking liquid and chop. Reserve the liquid. Heat the oil in a large pan and fry the onions for 5-6 mins until softened. Add the quartered mushrooms and fry for 2-3 mins. Add the chopped porcini mushrooms, vegetable stock and reserved soaking liquid. Bring to a boil then cook over medium heat for 20 mins.
Mix the cheese, sour cream and egg yolk in a bowl. Toast the bread slices on both side then spread with the cheese mixture. Sprinkle with the cayenne pepper and broil in the oven until the cheese is golden and bubbling. Cut into thin slices.
Season the soup to taste and stir in the chopped marjoram. Ladle into serving dishes, garnish with the marjoram sprigs and serve with the cheese toasts.