Cream of Woodland Mushroom Soup
Serves: 10
Ingredients
- 500ml Pritchitts Cooking
- 500g flat mushrooms
- 500g portobello mushrooms
- 200g diced onions
- 20g chopped garlic
- 750ml vegetable stock
- 1 bunch of thyme, chopped
- sea salt & freshly ground black pepper
Method
Clean and prepare the flat mushrooms.
Slice the portobello mushrooms.
Sauté the onions, garlic, mushrooms and thyme in a heavy-bottomed pan.
Add the stock, season well and simmer for 20 minutes.
Add the Pritchitts Cooking and bring to the boil. Season to taste.
Remove from the heat and blend (pass through a sieve depending on the desired consistency).
Add a little milk froth and porcini dust to create a cappuccino.
Serve with a little truffle oil and spelt flatbread or parmesan straws.
