Soups

Recipe

1. Soak the dried porcini mushrooms in the white wine and leave to stand for at least ½ hour.
2. Peel the potatoes and cut them into cubes. Peel the shallots and garlic, then chop them finely. Cut the fresh mushrooms into pieces.
3. In a stewpot, sauté the finely sliced garlic and shallots in 2 tablespoons of oil.
4. Drain the porcini mushrooms, but be sure to reserve the wine. Add them to the stewpot along with 1/3 of the fresh mushrooms. Deglaze with the white wine.
5. Add the potatoes and deglaze with the vegetable stock. Season with salt and pepper, then simmer for 15 minutes over a low heat, until the potatoes are cooked.
6. Brown the remaining fresh mushrooms in the remaining oil in a frying pan, add the oregano and season with salt, pepper and nutmeg. Set aside.
7. Blend the potato mixture to a smooth purée. Pour the soup into the bowls, add a swirl of EKABE 12% light cream, and gently stir. Garnish with the reserved mushroom pieces.