Porcini cream soup
Comment: Can be made ahead and reheated before serving. It can be made with fresh or dried porcinis, or a mixture of porcini and other mushrooms. The weight ratio for dry mushrooms to fresh mushrooms is 6.5 to 7, so for 30 g of dried mushrooms, count 200 g fresh mushrooms.
Lardons: These are somewhat different than bacon bits, see lardons.
4 persons ~ 1 l of soup
30-35 g of dried porcinis (boletus)
1 medium onion coarsely chopped
2 shallots, chopped coarsely
80 g smoked bacon lardons
2 clove garlic, crushed
30 cl of cream (35% MF)
0.6 l chicken broth (can or other)
S + P
Soak the dried porcini mushrooms in 3 dl (1 and 1/4 cup) water for 1 h.
Sieve the mushrooms, but keep the water. Filter it using household paper.
If using fresh mushrooms, sauté them a few minutes with a little butter or EVOO.
In a pot or pan, EVOO, lightly fry the bacon.
Add onion + shallots, sauté 5 minutes. Add the garlic and cook for another minute.
Add mushrooms water, cream, chicken stock.
Add salt and pepper.
Simmer 10 to 15 min covered.
Purée using a plunging blender
Add mushrooms, and mix again but not too long to keep small pieces of mushrooms.
Bring back to a boil, serve (or set aside, covered to later).