Mushroom Soup - Makes 6 to 8 Servings
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
30g plain flour
960ml vegetable stock
90ml double cream
full fat milk
80ml Marsala wine (optional)
salt and freshly ground black pepper
Place dried mushrooms in small bowl; pour boiling water over mushrooms. Let stand 15 minutes or until soft.
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.
Transfer soup to pitcher of KitchenAid Magnetic Drive 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.