Ingredients

  • 625 grams mushrooms, oyster sliced
  • 110 grams onion finely chopped
  • 3 cloves garlic minced
  • 15 milliliters olive oil
  • 1 tablespoons mushrooms, porcini, dried powdered
  • 1 teaspoon brown sugar, packed
  • 75 milliliters madeira
  • 1 ⅛ liters mushroom stock
  • 15 milliliters sherry vinegar
  • ½ teaspoon thyme fresh
  • 235 milliliters double cream

Directions

1. Sauté mushrooms, onion porcini powder and brown sugar until liquid in mushrooms is evaporated. Add garlic and stir a minute. Add Madeira and boil, stirring occasionally, until liquid is evaporated. Stirin mushroom stock, vinegar and thyme and bring to a boil. Stir in cream and salt and pepper to taste and simmer, uncovered, 15 minutes.
2. Purée soup in batches until smooth. Reheat over moderately low heat until hot.
3. Serve Soup garnished with chives. Makes 1 cup per serving.

Notes
Notes:Original recipe for 5 servings


Categories
hot, soups
Keywords
soups, hot
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