This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Cover the porcini in ½ cup boiling water and soak for 30- 45 minutes until plumped up.
2.While they soak, heat the olive oil in a medium-sized saucepan. Sauté the onion until softened. Add a quarter of the mushrooms and cook for 15-20 minutes until they release their juices and soak it up again.
3.In a food processor, process remaining raw mushrooms with the rehydrated porcini to form a chunky purée, reserving the soaking liquid. Scrape into the saucepan with the reserved porcini liquid and stock, bay leaf, thyme, and salt and pepper. Simmer for 30 minutes. Taste for seasoning.
4.For the toast, mix the butter and blue cheese together and divide between the pita bread. Grill until bubbling.
5.To serve, pour the soup into bowls, sprinkle with parsley and serve with blue cheese toasts.
Note
- To clean mushrooms, brush or wipe the dirt off. Washing them removes some of their flavour. – Dried porcini are available in some supermarkets or from Farro Fresh’s online ordering service (farrofresh.co.nz), but if you don’t have access to them, add 1/8 tsp marmite to your soup instead.