Name: Creamy mushroom and parsnip soup
Total time: 2700 s
Yield: 4
Ingredients: 30 gram dried porcini mushroom; 40 gram butter; 1 onion; 3 clove garlic; 4 sprig thyme; 100 millilitre dry white wine; 500 gram parsnip; 900 millilitre vegetable stock; 250 gram chestnut mushroom

Step 1

Put the dried porcini (30 g) into a bowl and cover with just-boiled water from the kettle. Set aside for 10 minutes to allow the porcini to rehydrate.

Step 2

Meanwhile, melt half the butter (20 g) in a large saucepan over a low heat. Stir in the onion (1) , the whole garlic cloves (2 cloves) and half the thyme (2 sprigs) and season. Cover and cook for 10 minutes, stirring occasionally, until the onion is soft.

Step 3

Drain the porcini, reserving the soaking water. Stir the porcini into the pan, pour in the wine (100 mL) or vermouth and cook for 1 minute, then add the parsnip (500 g) , stock (900 mL) and reserved mushroom water. Bring to the boil, then simmer for 12-15 minutes, until the parsnips are tender.

Step 4

While the parsnips cook, melt the remaining butter (20 g) in a large frying pan over a high heat. Add the chestnut mushrooms (250 g) , porcini, remaining thyme (2 sprigs) and chopped garlic (1 clove) and season. Cook, stirring, for 2-3 minutes.

Step 5

Blend the soup with a hand blender until smooth, then season to taste. Ladle the soup into bowls, then spoon over the cooked mushrooms and their juices. Serve with a drizzle of olive oil.

Creamy mushroom and parsnip soup

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