Shiitake Spring-Clean Soup
All members of the Allium family (onions, shallots, leeks and garlic) have important cleansing properties and combine wonderfully with mushrooms
To serve 4 you will need:
- 225g Really Welsh Shiitake Mushrooms, sliced finely
- 25g dried Porcini mushrooms
- 250ml warm water
- 30ml olive oil
- 15ml unsalted butter
- 2 medium leeks, thinly sliced
- 2 shallots, coarsely chopped
- 1 garlic clove, chopped
- 1.2 litres vegetable stock
- ½ tsp dried thyme or a small bunch of fresh
- 150ml double cream (optional)
- Salt and freshly ground black pepper
Method:
- Soak the Porcini in the warm water for 30 minutes. Lift out the mushrooms and squeeze out as much liquid as possible. Strain and reserve the remaining liquid. Chop the mushrooms.
- Heat the oil and butter in a large pan and cook the leeks, shallots and garlic gently until transparent for about 5 minutes, stirring frequently.
- Add the thinly sliced Shiitake to the pan. Stir over a medium heat until they begin to soften, then pour in the vegetable stock and bring to the boil. Add the Porcini, soaking liquid and thyme. Season lightly to taste with salt and pepper. Lower the heat and partially cover the pan. Simmer gently for 30 minutes, stirring occasionally.
- Take off heat and process three-quarters of the soup until smooth. Add the cream and remainder of the soup and gently reheat. Check seasoning and serve with crusty bread.
