Start this recipe by soaking the porcini mushrooms in 500ml boiling water and stir in a mushroom stock pot. Put aside. Next, heat the butter in a pan and sauté the onion and garlic for 4 minutes till soft. Add in the thyme and mushrooms and fry for 3 minutes. Season with salt and pepper, pour in the stock and continue to cook for 15 minutes. Remove off the heat, stir in the milk and blitz the soup to a cream. Serve immediately in deep soup bowls with cream, parsley and extra fried mushrooms on top

Serves 4

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