This is flavourful and hearty, definitely more of a winter soup... Can be very elegant when served in pretty cups.
1 packet (10 g) dried mushrooms (porcini/cep or any mix you can find)
½ cup coffee
1 onion, chopped
2 tbsp butter
1 leek, cleaned and chopped
300 g fresh mushrooms, sliced
3 cups chicken stock
1 small potato peeled and diced
½ tbsp thyme (fresh or dried)
¼ cup 35% cream
1 cup milk whipped with a milk frother (not essential)
salt and pepper to taste
1
Place dried mushrooms in a small bowl and pour in hot coffee. Mix and let rehydrate for 15 minutes.
2
In a saucepan, fry onion in butter over medium heat for 3 minutes
3
Add sliced mushrooms and cook over medium-high heat for 10 minutes or until water evaporates, stirring repeatedly.
4
Add rehydrated mushrooms, coffee, chicken stock, potato, leek, and thyme. Add salt and pepper
5
Bring to a boil, then simmer half-covered for 15 minutes.
6
Purée soup in a blender, add cream and mix.
7
Pour soup into coffee cups. Top soup with milk foam. Top with a truffle sliver or sprinkle with a pinch of chives.
Ingredients
1 packet (10 g) dried mushrooms (porcini/cep or any mix you can find)
½ cup coffee
1 onion, chopped
2 tbsp butter
1 leek, cleaned and chopped
300 g fresh mushrooms, sliced
3 cups chicken stock
1 small potato peeled and diced
½ tbsp thyme (fresh or dried)
¼ cup 35% cream
1 cup milk whipped with a milk frother (not essential)
salt and pepper to taste