Ingredients:

  • 5 oz (15 g) Dried Porcini Mushrooms
  • 1 cup (240 ml) Boiling Water
  • 4 Tbsp (60 g) Unsalted Butter, divided
  • 1 Tbsp (15 ml) Olive Oil (or Rapeseed Oil)
  • 2 large (150 g) Shallots, finely diced
  • 3 cloves Garlic, minced
  • 1 lbs (500 g) Fresh Mushrooms (Cremini/Chestnut), thinly sliced
  • 1 tsp Fresh Thyme Leaves (or 1/2 tsp dried)
  • Kosher Salt and Black Pepper, To taste
  • 1/4 cup (30 g) All-Purpose Flour (Plain Flour)
  • 1/4 cup (60 ml) Dry Sherry (Oloroso or Fino)
  • 4 cups (950 ml) Warm Vegetable or Chicken Stock (Low Sodium)
  • 1/2 cup (120 ml) Heavy Cream (Double Cream)
  • 1 tsp Freshly squeezed Lemon Juice
  • Fresh Parsley/Chives, For garnish

Instructions:

  1. Rehydrate the Dried Mushrooms: Place the Porcini mushrooms in a small bowl. Pour the boiling water over them. Let them soak for 15 minutes.
  2. Prep Liquid: Once soaked, remove the Porcini using a slotted spoon, reserving all the soaking liquid. Finely chop the rehydrated Porcini.
  3. Strain the Stock: Very carefully pour the Porcini soaking liquid through a fine-mesh sieve lined with muslin or a coffee filter into a clean bowl. Add this strained liquid to the stock pot and keep warm.
  4. Sauté Aromatics: Melt 2 Tbsp (30g) of butter and 1 Tbsp of oil in the saucepan over medium heat. Add the diced shallots and sauté gently until translucent (about 5 minutes). Add the minced garlic and thyme, and cook for 1 minute until fragrant.
  5. Caramelise Mushrooms: Add the sliced fresh mushrooms and the chopped Porcini to the pan. Increase heat to medium-high. Cook vigorously, stirring occasionally, until all the moisture has evaporated and the mushrooms are deeply golden brown and starting to caramelise (about 8–10 minutes). This browning is the secret to the Golden flavour.
  6. Deglaze: Pour in the dry sherry. Scrape up any delicious brown bits (fond) stuck to the bottom of the pan. Allow the sherry to bubble and reduce by half (about 2 minutes).
  7. Create the Roux: Sprinkle the flour over the mushroom mixture. Stir continuously for 2 minutes to cook the raw flour taste out. This forms a thick roux.
  8. Add Stock: Gradually whisk in the warm mushroom stock/broth mixture, pouring slowly to prevent lumps from forming. Bring the soup to a gentle simmer.
  9. Simmer: Reduce heat to low, cover partially, and let the soup simmer for 15 minutes to allow the flavours to marry and the roux to fully thicken.
  10. Blend for Texture: Remove the pan from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. (If using a standard blender, work in batches and be extremely cautious when blending hot liquid.)
  11. Enrich: Return the blended soup to low heat. Stir in the remaining 2 Tbsp (30g) of cold butter and the heavy cream. Do not allow the soup to boil once the cream is added.
  12. Seasoning Check: Stir in the lemon juice. Taste the soup and adjust the salt, pepper, and potentially a tiny splash more sherry if needed.
  13. Serve: Ladle hot soup into bowls. Garnish with fresh herbs and a drizzle of quality olive oil, if desired.