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Creamy Mushroom Soup with Chive Foam

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SERVES 24

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PREP TIME 30 mins

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COOKING TIME 60 mins

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DIFFICULTY Medium

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250 ml Cooking Rich™
60 g Butter
20 ml Olive oil
400 g Chopped leeks
3 Sprigs of fresh thyme
250 g Button Mushrooms
250 g Portabellini Mushrooms
250 g Field Mushrooms
100 g Dried Porchini Mushrooms
250 ml Water
750 ml Vegetable stock
15 ml White wine vinegar
Salt and pepper, to taste

 

Compote Ingredients
250 ml Cooking Rich™
1 Bunch finely chopped fresh chives

  1. Add the dried porchini mushrooms into a bowl along with the water and let them soak for at least 30 min.
  2. Melt the butter and olive oil together in a large pot over medium heat; add the leeks and thyme, cook for 5 mins continuously stirring or until soft.
  3. Increase heat; batch cook the mushrooms- continuously stirring for about 8 min or until golden brown.
  4. Once all the mushrooms are batch cooked -add them to the pot along with the porchini Mushrooms and all the water.
  5. Add the stock and bring everything to a boil. Reduce the heat and simmer until the mushrooms are soft.
  6. Purée until smooth.
  7. Return to the pot (In the case of a free standing blender being used to puree the soup).
  8. Stir in the Cooking Rich™ and reheat over medium-low heat. Do not boil. Stir in vinegar and season with salt and pepper

Method for the Garnish
Before service, whip the second cup of chilled Cooking Rich™ until foamy.
Stir the chives through.
Garnish as desired.

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