Recipe Tip: Porcini Soup with Mushrooms and Leeks

Instructions

1. Step 1

   Preheat the oven to 200°C.

2. Step 2

   Soak the dried porcini mushrooms in 200ml hot water for 15 minutes. Season the fresh porcini and button mushrooms with salt and roast them in the oven for 20–25 minutes.

3. Step 3

   Meanwhile, heat the butter in a pan and gently cook the shallots, leek and garlic.

4. Step 4

   Squeeze the soaked porcini mushrooms dry (reserve the mushroom stock). Add the roasted and soaked mushrooms to the pan then pour in the white wine, white Port and Madeira and cook over a high heat, stirring, until the liquid is reduced.

5. Step 5

   Add the vegetable stock and half of the reserved mushroom stock (save the rest for the pickled mushrooms, below), turn down the heat and continue to simmer.

6. Step 6

   Towards the end of the cooking time, add the cream and thyme leaves.

7. Step 7

   Use a hand-held blender to blend the soup until smooth. Strain through a fine sieve into the cleaned pan.

8. Step 8

   To finish, season with salt, pepper, sugar and a little Chardonnay vinegar and blend again until frothy.

9. Step 9

   Heat the butter in a pan, then gently cook the shallots, stirring, until translucent. Add the mushrooms and cook over a medium heat, stirring, until all the liquid has evaporated. Stir in the garlic for the last minute of cooking.

10. Step 10

    Pour in the Madeira and boil until most of the liquid has evaporated.

11. Step 11

    Add the thyme leaves, season with salt and pepper and leave the mixture to cool.

12. Step 12

    When cool, divide the mixture into equal portions, about the size of a walnut, and form into balls.

13. Step 13

    Dip the balls first into the flour, then into the egg, then roll in the breadcrumbs to coat.

14. Step 14

    Heat the oil in a deep pan until a breadcrumb sizzles when added. Fry the mushroom balls in batches and drain on paper towels. Keep warm.

15. Step 15

    Heat the butter in a pan, add the juilenned leeks and sauté, adding a splash or two of water, until slightly al dente.

16. Step 16

    Halve the baby leeks lengthwise and cut into segments.

17. Step 17

    Char these with a cook's blowtorch. Season with salt, sugar and a little lemon juice.

18. Step 18

    Bring the mushroom stock to the boil with the soy sauce.

19. Step 19

    Add the beech mushrooms, turn off the heat and leave to infuse briefly. The mushrooms can then be used immediately or preserved in a jar.

20. Step 20

    Heat the butter in a pan. Score the cut sides of the porcini mushrooms into a lattice pattern using the tip of a sharp knife. Cook the porcini in the butter until golden.

21. Step 21

    Pour the soup into bowls and serve with the mushroom balls, leeks, pickled beech mushrooms and browned porcini.

22. Step 22

    Garnish with the raw sliced mushrooms and the sliced spring onion.