1 cup dried porcini mushrooms
1 cup hot water
5 tablespoons butter
½ cup chopped onions
½ cup sliced leeks
½ cup diced celery
2 teaspoons crushed garlic
¼ cup all-purpose flour
1 litre cold chicken stock
1 cup milk
1 cup cream
2 tablespoons medium cream sherry
6 cups sliced assorted mushrooms
4 skinless, filleted chicken breasts, poached and cut into
large dice (p. 87)
½ bunch spinach, washed and roughly chopped (optional)
salt and milled black pepper
- Hydrate the dried mushrooms in the hot water and set aside for 20 minutes. Once soaked, remove any woody bits and slice the mushrooms, reserving the liquid.
- Heat 4 tablespoons of the butter in a large saucepan and cook the onions, leeks and celery until soft. Add the garlic and cook for a further 3 to 4 minutes.
- Stir in the flour. Cook over a medium heat, stirring frequently for about 8 minutes to form a blond roux.
- Gradually add the chicken stock, stirring or whisking to work out any lumps. Add the milk, cream and sherry, and bring to a full boil. Reduce the heat to a simmer while preparing the mushrooms and chicken.
- Cook the sliced mushrooms in a separate pan in the remaining butter until golden. Add the hydrated mushrooms with their liquid, and boil uncovered until the liquid has reduced by one-third. Add all the mushrooms to the soup base. Simmer for 10 minutes. Add the diced chicken and spinach leaves to the soup and simmer for 4 to 5 minutes more.
- Taste the soup and season with salt and pepper.