This one has been adapted from one of Jamie Oliver’s books. Very smooth and silky with the interesting use of basmati rice to thicken it. Feels like you are eating something oh so sinful but surprisingly healthy.
stock cube (chicken or vegetable)
½ a bunch of fresh thyme (I used about 6 sprigs)
4 cloves of garlic
3 large Portobello or field mushrooms
a few dried porcini or other dried mushrooms
100g basmati rice
1 tablespoon cream (opt.)
- 1 tsp truffle oil (optional) Salt and pepper
- Start by peeling the onions and finely slicing them. Place in the large pan with 1-2 tablespoons of oil. Crumble in the stock cube, season with salt and pepper, strip in the thyme leaves and mince in the 2 garlic cloves. Stir.
- Soak the dried mushrooms in boiling water until soft , drain but retaining a spoonful of mushroom water avoiding the gritty bits at the bottom. Set aside.
- Cut (or tear) the large field mushrooms and add to the onion mix along with the rice. Stir and cook for 2 minutes then pour in a litre of boiling water, place the lid on the pan and boil.
- Use a stick blender to blend the soup to a smooth consistency. Be careful, it is very easy to get splattered with boiling mushroom soup. Normally you should let the soup cool a bit before blending..