0 A field of mushrooms

Mum returned from the land Down Under with two bags full of huge-ass portobello shrooms. Though slightly dried out from the journey to Singapore, it's the thought that counts. The easiest, fastest and most convenient way to use up a generous amount of shrooms before they turn bad is to churn it into soup (again!). A dried porcini stock further intensifies the heady mushroom aroma and taste. In contrast to my previous vegan version, I chose to use the classic (real) ingredients this time round: butter and milk, and the result was much tastier and satisfying.

Portobello & Porcini Soup (adapted from Noob Cook)
Serves 3 to 4

Ingredients

• 12g butter
• 1/2 medium white onion, finely chopped
• 1 clove garlic, chopped
• 400ml mushroom stock (made from rehydrated 1/4 cup dried porcini)
• 150g portobello mushrooms, chopped into chunks
• 3-4 sage leaves, chopped
• 80ml dry vermouth
• 80ml milk
• salt & black pepper, to taste

Directions

1. Melt butter over medium heat in a large saucepan. Saute onion and garlic until soft but not browned, about 4 minutes.
2. Add stock, and bring to boil.
3. Add in chopped portobellos and rehydrated porcini. Let simmer for 15-20 min until softened.
4. Stir in sage.
5. Remove a portion of mushrooms and chopped into chunks of desired size. Using an immersion or conventional blender, blend the remaining mixture until smooth.
6. Add vermouth, milk and chopped mushrooms. Heat until just below boiling point.
7. Serve warm and with a side of crusty bread for mopping up those shroom goodness!

Was too hungry and the soup too good to pause for a photo. It reminded me of the Pate Moi spread I bought from Borough Market in London. So heady and good! Another bag of portobello shrooms to conquer. I'm thinking of some simple but (hopefully still juicy) olive oil portobello steaks to sandwich between bread!