Ingredients
– 250 g porcini mushrooms, dried
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 medium carrot, chopped
– 1 teaspoon thyme, dried
– 1 liter vegetable stock
– 200 ml cream
– Salt, to taste
– Black pepper, to taste
Method
1. Start by soaking the dried porcini mushrooms in warm water for about 30 minutes. This will help them soften.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until they become soft and translucent.
3. Stir in the chopped carrot and dried thyme. Cook for another 5 minutes until the carrot is tender.
4. Add the soaked mushrooms along with the soaking liquid and vegetable stock. Bring the mixture to a boil, then reduce to a simmer for 15 minutes.
5. Blend the soup until smooth, then stir in the cream. Season with salt and black pepper to taste.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
freescience.info
