Ingredients
- 180g butter
- 6 cloves garlic, finely sliced
- 1 brown onion, finely diced
- Salt flakes
- Freshly ground black pepper
- 3 large potatoes, finely sliced
- 800g portobello or field mushrooms (the darker and meatier the better), sliced
- 20g dried porcini, soaked in boiling water for 20 minutes, then chopped and liquid reserved
- 250ml dry white wine
- 1 litre quality chicken stock
- 3 sprigs thyme, picked
- 300ml cream
- 1 tbsp Dijon mustard
Method
1. Melt the butter in a large heavy-based pot, add the garlic and onion, cook for five minutes, stirring occasionally.
2. Add the potato, season and stir to coat in the butter. Cook while stirring until the potato becomes translucent and starts to break up, about six minutes.
3. Add the fresh mushrooms and the porcini and cook, stirring, for another five minutes - this mix might seem a little dry, but the mushrooms will cook down.
4. Add the wine and simmer to reduce a little. Add the stock, porcini liquid, thyme leaves, cream and mustard. Bring to a simmer and cook for eight or 10 minutes, stirring occasionally - the potato should be well cooked and breaking down.
5. Ladle out about a quarter of the soup and reserve. Use a stick blender to blitz the rest of the soup in the pot. Add back the unblended soup, adjust the seasoning and serve.
