Mushroom Soup with Bulla Crème Fraîche

Cooking Directions

• Place porcini in a small heatproof dish and cover with ½ cup boiling water (from a kettle). Set aside.
• Melt butter in a saucepan over medium heat. Add onion and leek and cook, stirring, for 3-4 minutes until softened. Add the garlic, thyme, salt and pepper and cook for 1-2 minutes until fragrant.
• Place two handfuls of mushrooms in a hot pan with olive oil and fry until golden brown. Set aside to be used as a garnish for the soup.
• Add the remaining mushrooms to the pot with the leaks and onions. Cook, stirring, for 5 to 7 minutes or until mushroom has softened.
• Add the soaked porcini to the pot, together with the soaking liquid. Add the stock, bring to a simmer, reduce heat to medium low and cook for 10 minutes or until the mushrooms are soft and liquid has reduced. Use a stick blender to blitz some of the soup off the heat until smooth, together with 2 tablespoons of Bulla Crème Fraîche. Or for a little texture, reserve some chunks of mushroom and fold through smooth soup.
• Season soup with salt and pepper to taste and add the Bulla Crème Fraîche. Reduce heat to low. Cook, stirring, for 2-3 minutes or until the Bulla Crème Fraîche has combined through the soup. Ladle into bowls and top with chives, extra Bulla Crème Fraîche and the fried mushrooms.