I love mushrooms, and even more so when combined with delicious goats cheese. I ate two mansize bowls of this and really regretted it. I was beyond full, having to lie down for an hour until I was through the worst of it. It takes a while to cook, but it smells nice so can’t be all bad.
15g dried porcini mushrooms
2 tablespoons butter
750g mixed fresh mushrooms (shiitake, cremini, button etc) (trimmed & sliced)
2 onions (finely chopped)
4 cloves garlic (minced)
1 teaspoon fresh thyme (chopped) or 1/2 teaspoon dried
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 cup red wine
4 cups vegetable stock
2 tablespoons balsamic vinegar
1 tablespoon goats cheese
combination of sprigs of fresh parsley and fresh thyme (for garnish)
Cover the porcini mushrooms with boiling water in a small bowl – leave for 30 minutes. Drain, reserving liquid. Chop the porcini finely and set aside.
In a large lidded pan, heat 1 tablespoon of the butter over a medium heat and fry the mushrooms for about 10 minutes, stirring frequently. The liquid will evaporate towards the end. Remove and set aside.
Add the remaining butter to the pan and fry the onions for about 5 minutes until soft and lightly browned. Add the porcini, garlic, thyme, salt & pepper and fry for a further minute. Add the bay leaf, wine, stock and mushroom soaking liquid and stir. Bring to a boil, then reduce the heat to very low and cook for 3 hours. Hunt out the bay leaf and discard. Scoop out a couple of ladlefuls of soup and set aside. Blend the remaining soup with a hand blender, then return the retained soup back to the pan and stir in. Add the balsamic vinegar and season with salt & pepper to your taste.
Mix 5 tablespoons of whipping cream with 4 tablespoons of soft goats cheese for serving.
Stir in 1 tablespoon of the creamy goats cheese per bowl and sprinkle with the fresh herb mix. Serve with more of the creamy goats cheese on the side.