Soups

Recipe

1. Soak the dried porcini mushrooms in the white wine and leave to stand for at least ½ hour.
2. Peel and dice the potatoes. Peel the shallots and garlic then chop them finely. Slice and chop the fresh mushrooms.
3. In a stew pot, brown the minced garlic and shallots in 2 tablespoons of oil.
4. Drain the porcini mushrooms, reserve the wine. Add them to the stew pot along with 1/3 of the fresh mushrooms. Deglaze with the white wine.
5. Add the potatoes and deglaze with the vegetable broth. Season with salt and pepper, then simmer for 15 minutes over a low heat, until the potatoes are cooked.
6. Brown the rest of the fresh mushrooms with the remaining oil in a pan, add the oregano and season with salt, pepper and nutmeg. Set aside.
7. Blend the potato mixture to a fine purée. Pour the velouté into the bowls, add a dash of single cream and stir the mixture a little. Garnish with the extra mushroom slices.