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  • Jun 15th 2015
  • 0 comment


  • 15g dried porcini mushrooms
  • 240ml boiling water
  • 1 tablespoon olive oil
  • 320g chopped onions
  • 225g sliced cremini mushrooms, plus additional for garnish
  • 2 cloves garlic, finely chopped
  • 1⁄4 teaspoon
  • dried thyme
  • 30g plain flour
  • 960ml vegetable stock
  • 90ml double cream
  • 2 tablespoons
  • full fat milk
  • 80ml Marsala wine (optional)
  • salt and freshly ground black pepper


  1. Place dried mushrooms in small bowl; pour boiling water over mushrooms. Let stand 15 minutes or until soft.
  2. Meanwhile, heat olive oil in large saucepan over medium heat. Add onions; cook 5 minutes or until translucent, stirring occasionally. Add 225g cremini mushrooms, garlic and thyme; cook 8 minutes, stirring occasionally. Stir in flour until blended; cook 1 minute, stirring constantly. Stir in stock and porcini mushrooms with soaking water. Bring to a boil. Reduce heat to medium-low; simmer 10 minutes.
  3. Transfer soup to pitcher of KitchenAid Pro Line blender. Cover and blend on Soups/Sauces setting. Return to saucepan; stir in cream, milk and wine, if desired. Cook over mediumlow heat until heated through. Season with salt and pepper. Garnish with additional cremini mushrooms.