Jamie's The Real Mushroom Soup

Monday evening Mr. Weinberger and I had Jamie Oliver's "The Real Mushroom Soup" out of jamie's dinners. It was really tasty, relatively easy, and perfect for a chilly evening in San Antonio. We only had the budget for two variations of mushrooms, but I'm sure lots of different types would make this all the more flavorful.

Serves 6

You need:

a small handful of dried porcini

olive oil

2 lb mixed fresh wild mushrooms (chanterelles, black trumpets, shiitake, oyster), cleaned and sliced

2 cloves of garlic

1 red onion

TB of butter

a handful of fresh thyme leaves

sea salt and pepper

4.5 cups chicken or vegetable stock

1 lemon

1.Get a large casserole-type pan hot, then add a few lugs of olive oil and the fresh mushrooms.

2. Stir around, then add your garlic, onion, butter and thyme, and a small amount of seasoning. Cook for about 20 mins. until moist of the moisture disappears.

3. Season to taste, and add your stock. Bring to a boil and simmer for around 20 min.

4. Puree your soup. (We used our immersion blender)

5. Make sure you mix together a pinch of salt and pepper with the zest of one lemon and the juice of half of it, then spoon a little of this into the middle of the soup. When you eat it, stir it in and it will really brighten the flavor.

As you can see we also toasted slices of french bread, and garnished the soup with flat leaf parsley.

I hope to share our meal we enjoyed last night soon. We had a delightfully sinful fish fry. Nom Nom.

Joyeux Cuisson!