This is the Queen of the soups in our office. The Buxers literally lick off their bowls. I can never make enough, and if there are some leftovers… the leftovers are not there for long. Try this, it’s not very difficult to make. Use button mushrooms, or try a mixture of different kinds if you dare!
Ingredients (serves 4)
1/2 cup dried porcini mushrooms
1 stalk of celery
250g button mushrooms
2 tbsp butter
1/4 tsp dried chili flakes
2 tbsp flour
1 1/2 cups chicken stock
1/2 cup heavy cream
1/2 cup gruyere cheese, grated
Soak the porcini mushrooms in 1 1/2 cups of boiling water for 10 minutes.
Roughly chop the onions, celery and the button mushrooms.
Heat a splash of olive oil in a large pot and add the onions, celery and mushrooms. Cook for about 5 minutes over medium heat.
Add the porcini mushrooms and reserve the soaking liquid.
Add the butter and let it melt.
Add the chili flakes and the flour. Stir frequently and cook for another 5 minutes.
Pour in the reserved porcini soaking water and the chicken stock. Turn the heat down and let it simmer for 15 minutes.
Add the heavy cream and the grated gruyere cheese and puree the soup with a stick blender until creamy and smooth.
Season with salt and pepper to taste and serve hot with some fresh bread.