25ml/1fl oz sherry or marsala or juice of ½ lemon
salt and freshly ground black pepper
2 tbsp finely chopped fresh parsley
to serve
Directions
Measure 150ml/5fl oz just-boiled water and pour it over the dried mushrooms in a bowl. Leave to soak for 10 minutes.
Heat the butter in a heavy-based saucepan. Finely chop the shallots or leek
and add to the saucepan. Cover and leave to cook on a low heat for 5 minutes.
Add the garlic and fresh mushrooms to the pan. Turn up the heat and cook for a couple of minutes until the mushrooms are glossy.
Strain off the soaking mushrooms
reserving the liquor. Finely chop the soaked mushrooms and add to the pan. Pour in the reserved liquor and the stock
then add the thyme. Season with salt and pepper.
Bring to the boil
then simmer for 5 minutes. Add the sherry
marsala or lemon juice. Remove the sprig of thyme
then cool slightly and carefully blend the soup using a hand-blender. It should be a lovely rich brown colour. Serve immediately topped with a sprinkle of chopped parsley.
