It’s been a LONG time since I posted anything. Been in the holiday mood for way too long! And yes, I’ve stopped counting the weeks that I’ve been cooking.
So Borders closed down, and there was a seasonal shop that took over it’s place in Boise Town Square. I didn’t make it out of the shop, which is at the entrance of the mall, into the rest of the mall, because of all the cheap cook books they were selling. I finally made it out, and right back into the car… with “Italy’s 500 best ever recipes”!
This is the first recipe I tried from the book.
Recipe adapted from Italy’s 500 best ever recipes (Serves 4)
- 25g dried porcini mushrooms
- some olive oil
- 1 tbsp butter
- 2 leeks, thinly sliced
- 2 shallots, roughly chopped
- 1 garlic clove, roughly chopped
- 225g baby portobello mushrooms
- 5 cups beef stock
- 0.5 tsp dried thyme
- 150ml heavy cream (I used 75 ml heavy cream and 75 ml 2% milk)
- salt and ground black pepper
- Wash and soak the dried mushrooms for 30 min. Squeeze liquids from soaked mushrooms and retain soaking liquid for later. Finely chop dried and fresh mushrooms.
- Heat oil and butter, then add leeks, shallots and garlic and cook for about 5 min.
- Add fresh mushrooms to the pot. When mushrooms begin to soften, add stock and bring to the boil. Add porcini, soaking liquid, thyme, salt, and pepper. Lower heat and leave pot half covered. Simmer for 30 minutes, stirring occasionally.
- Pour about 0.75 of the soup into a blender and process till smooth. Return to the pot, add the cream (and milk for a less fatty version), and stir till heated through.
- Slurp it all up!