- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 15 minutes plus 15 mins soaking
- Effort: easy
- 30 g trompettes, dried
- 600 ml boiling water
- 30 g butter
- 1 large white onion, chopped
- 125 g fresh shiitake mushrooms
- 125 g chestnut mushrooms
- 75 ml sweet sherry, plus extra for thinning
- black pepper
- 300 ml double cream
- thyme, to serve
1. Soak the dried trompettes in the boiling water for 15 minutes.
2. Heat the butter in a large saucepan. Add in the onion and fry gently until softened, around five minutes. Add in the shitake and chestnut mushrooms and fry for five minutes, stirring now and then.
3. Strain the soaked trompettes, reserving the soaking liquid. Add the soaked trompettes to the onion and the sherry.
4. Mix well and cook briskly for two to three minutes, then add the reserved soaking liquid. Bring to the boil, reduce the heat, cover and simmer for 10 minutes. Season with salt and freshly ground pepper.
5. Blend the soup in a food processor until smooth.
6. Thin the soup by stirring in the double cream and more sherry to taste. Gently heat through and serve with sprig of thyme.
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