Servings
6
Prep time
Cook time
Recipe
Ingredients
- 20g dried porcini mushrooms
- 2/3 cup boiling water
- 60g butter
- 2 large brown onions, chopped
- 3 cloves garlic, crushed
- 350g portobello mushrooms, sliced
- 250g Swiss brown mushrooms, sliced
- 200g button mushrooms, sliced or halved if very small
- ½ bunch thyme
- 1L good-quality low-salt chicken or vegetable stock
- Splash brandy
- 1 tbsp mushroom soy sauce
- 1 tbsp mushroom soy sauce
- 2-3 tsp cornflour
- Salt & pepper, to taste
- 500g Grand Italian Potato Gnocchi
- 100g prosciutto, grilled or baked until crisp, for serving
- Shredded parmesan, for serving
- Thyme sprigs, for garnish
Method
- Combine the porcini mushrooms and boiling water. Allow to cool.
- Heat the butter in a large saucepan and sauté the onion and garlic over a medium-high heat for 5-6 mins or until well softened. Add the mushrooms and sauté a further 3 mins.
- Remove the porcini mushrooms from the water (reserve the soaking water) and chop finely, then add to the garlic and onion mix with reserved water, thyme, stock, brandy and soy sauce. Reduce the heat and simmer, covered, for 20 mins. Stir through the cream and simmer for a further 15-20 mins.
- Stir through a little cornflour blended with water to thicken the soup to a silky consistency and cook a further 2-3 mins. Season to taste.
- Meanwhile, boil the gnocchi according to the directions on the pack, drain well. Toss the hot gnocchi through the soup and ladle into serving bowls. Top with crispy prosciutto and parmesan, garnish with a thyme sprig. Serve immediately.
- Note: If the soup becomes too thick, add a little extra stock or water.
- Tip: The prosciutto can be omitted for vegetarians.
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