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Bushmills Wild Mushroom Soup |
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| Distiller Wives Recipes |
ingredients | 25gms (1oz) dried porcini mushrooms 250ml ( pint) warm water 30ml (1 fl oz) Olive Oil 15g ( oz) Butter 2 leeks – finely sliced 2 shallots – roughly chopped 1 clove garlic – roughly chopped 225g (8 ozs) fresh wild mushrooms 1.2 (2pints) Litres beef stock 2.5ml (_ teasp) dried thyme 150ml (_ pint) double cream Salt & freshly ground black paper Sprigs of fresh thyme to garnish 3 capfuls Bushmills Original Irish Whiskey |
| Method | Put the dried porcini in a bowl; add the warm water and leave to soak for 20 – 30 minutes. Lift out of the liquid and squeeze to remove as much of the soaking liquid as possible. Strain all the liquid and reserve to use later. Finely chop the porcini.
Heat the oil and butter ion a large saucepan until foaming. Add the leeks, shallots and garlic and cook gently for about 5 minutes. Stirring frequently, until softened but not coloured. Chop or slice the fresh mushrooms and add to the pan. Stir over a medium heat for a few minutes until they begin to soften. Pour in the beef stock and bring to the boil. Add the porcini, soaking liquid, dried thyme and salt and pepper. Lower the heat, half cover the pan and simmer gently for 30 minutes, stirring occasionally. Pour about _of the soup into a food processor or blender and process until smooth. Return to the soup remaining in the pan, stir in the double cream and heat through. Check the consistency, adding more stock or water if the soup is too thick. Add 3 caps of Bushmills Original Irish Whiskey. Adjust the seasoning. Serve hot, garnished with springs of fresh thyme. |
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