Mushroom and cep soup
• 2 dried ceps
• 100 g bread, sliced
• 100 ml vegetable oil
• 80 g salted butter
• 1 onion, finely diced
• 2 cloves garlic, finely chopped
• 2 small potatoes, peeled and thinly sliced
• 400 g button mushroom, thinly sliced
• 1 litre chicken stock
• 100 ml cream
• olive oil to season
• salt and pepper to season
To prepare the ceps, place them in hot water for 20 minutes to rehydrate.
To prepare the croutons, cut the bread into 2mm cubes. Place the oil into a frying pan on a medium to high heat and when hot add in the bread. Cook for 2 -3 minutes until golden brown and crispy. Drain on paper towel and store in a dry place.
To prepare the soup, turn the thermo blender on to high heat then add the butter.
Once the butter has melted, add the onion, garlic and cook until tender. Press the stir button on the blender to stir the ingredients as they are cooking. Add in the sliced the potatoes, button mushrooms, drained ceps to the blender stirring all ingredients together. Allow to cook for 5 – 10 minutes stirring occasionally.
Add in the chicken stock and stir together until combined. Cook on high for 30 minutes, turn off the heat and blend the soup adding in the cream and seasoning to taste.
Transfer to a saucepan, bring the soup to the boil.
Divide between bowls and drizzle over a little olive oil and scatter over the croutons.