Porcini Mushroom Soup - cooking recipe

Ingredients

1 oz dried porcini mushrooms
2 tbsp butter
1/2 lb Idaho potatoes, cut into chunks
1 None onion, peeled and finely chopped
3 1/3 cups vegetable stock
1/2 cup heavy cream
1 tsp lemon juice
1 tsp vegetable oil
2 stems fresh marjoram, or fresh curly parsley

Preparation

Soak the dried porcini mushrooms in 3/4 cup of cold water for 1 hour. Drain the mushrooms, reserving two whole mushrooms then roughly chop the rest. Reserve the soaking liquid.
Heat the butter in a deep saucepan and cook the potatoes for 2-3 mins. Add the onion and the chopped mushrooms and cook for a further 2-3 mins. Pour in the stock and reserved soaking liquid and bring to a boil. Reduce the heat and simmer for 15 mins.
Remove the pan from the heat, cool slightly then puree in a blender. Stir in the cream, reserving 2 tbsp for garnish. Add the lemon juice and season to taste with salt and freshly ground black pepper. Reheat to a low simmer.
Thinly slice the reserved mushrooms. Heat the oil in a small skillet and saute the mushrooms until crispy. Remove and drain on a paper towel. Serve the soup in warmed bowls garnished with the mushroom slices and a drizzle of the remaining cream. Garnish with the fresh herbs.