Wild Mushroom Velvet Soup

Ingredients

40 g dried mushrooms

200 g water, just boiled

120 g onion, peeled and quartered

1 clove garlic, peeled

75 g unsalted butter, plus 1 Tbsp

350 g chicken stock or vegetable stock

¾ tsp fine sea salt

several grinds black pepper

100 g Greek yoghurt, plus extra for garnish

100 g single cream or crème fraîche

Optional Garnish

200 g mixed fresh mushrooms, sliced

5 dill sprigs

Greek yogurt, cream or crème fraîche

Truffle oil or extra virgin olive oil to garnish

Method

1. Set a bowl on TM lid and weigh in dried mushrooms and hot water then set aside to soak for 20 minutes occasionally stirring.
2. Place TM simmering basket over a bowl , pour soaked mushrooms with their liquid into basket to drain, then set soaking liquid aside. Chop soaked mushrooms, onion, garlic and butter 7 sec/speed 5.
3. Scrape down sides of TM bowl with spatula then sauté 8 min/100°C/speed 1.
4. Add reserved soaking water, stock, sea salt and pepper then cook 15 min/100°C/speed 2. Meanwhile sauté fresh mushrooms in a frying pan over a medium heat with remaining 1 Tbsp butter and a pinch of sea salt.
5. Add Greek yoghurt and single cream then blend 1 min/speed 9. Garnish with fried mushrooms and tiny dill sprigs, and drizzle with a few drops of truffle oil or olive oil.

Janie’s Tips

1. This recipe is gluten free (GF) – please read ingredient labels to ensure all your ingredients are gluten free.
2. This recipe is vegetarian.