1/4 cup dried porcini mushrooms
1 cup of the broth from cooking porcini mushrooms
leek, white part, chopped
1 clove garlic
4 potatoes, peeled and cut into thick cubes
salt and pepper
4 cups vegetable stock
2 sprigs thyme
2 bay leaves
cream, creme fraiche
hot chilli finely
black sesame seeds
Last Christmas Eve main theme was pierogi with mushrooms . And so to prepare those I cooked a huge amount of dried porcini mushrooms. The mushrooms were drained, chopped and sauteed with onion to be encased in a spelt flour dumplings. What I was left with was quite a big amount of aromatic stock from porcinis. It would have been a shame to throw away such a delicious stock. I froze the stock so that it be used later, for this particular soup. Very powerful, concentrated flavor of porcini mushrooms . Creamy out of the use of potatoes. Flavored with thyme and bay leaves. On top of the soup some fresh notes of pomegranate, hot pepper and parsley. Delicious soup with woodsy flavor.
Put the onion and leek cut into pieces into the pot. Add the washed and soaked dried porcini mushrooms with a stock from having cooked other batch of porcini mushrooms. Cover with the vegetable stock and bring it to the boil. Add to the soup a clove of garlic and potatoes peeled and cut into big cubes. Season the soup with salt and pepper, add the thyme and bay leaves and cook over low heat for 30 minutes until the vegetables are tender. Transfer the soup into the blender and whizz until smooth. Pass it through a sieve. Check the density, if it is too thick, add boiling water to have desired thickness. Serve with some crème fraiche, parsley, slices of boiled porcinis and hot peppers.
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