20gm Dried Porcini Mushrooms
200gm Button Mushrooms (Sliced)
1 tsp of Thyme Leaves
1 onion diced
300 gm vegetable stock (or chicken)
1 TBL light cream
1 TBL butter
1 TBL olive oil + extra if needed
Himalayan Salt - to taste
Pepper - taste.
Melt the butter and olive oil together. Add the thyme and onion and cook until the onion is soft and brownish. Add the button mushrooms and a little more olive oil if needed and saute until they are soft. Once soft add the Porcini and then the stock. Simmer for about 10 minutes. Season with salt and pepper.
Blend the mixture in batches and return to gentle heat. Add 1 TBL of light cream.
Serve with a small drizzle of light cream and thyme leaves.