Cream of Mushroom Soup

Description

An autumn favourite - a hearty soup with porcini mushrooms flavour.

Ingredients

1,5 l water
500 g champignons
30 g dried porcini mushrooms
1 small onion
1 clove of garlic
1 tsp flour
1 tbsp olive oil
Ground black pepper
Salt
Sour cream

Instructions

Pour some boiling water over the porcini mushrooms. Cut the onion and garlic into small pieces, mix with the flour and fry until golden brown in the olive oil. Drain the porcini, reserving the juice. Bring the water to a boil. Add the champignons, porcini, onion and garlic. Add the reserved juice. Simmer for about 20 minutes. Blitz the soup with a hand blender. Add salt and pepper to taste. Serve with sour cream.