This very tasty dish is to be prepared 24 hours in advance. My friend Isabelle is now a nutrition coach, and runs cooking workshops in Brussels. She always has great new recipes to share with me.
You may want to use dried porcini mushrooms or morels to extract an aroma concentrate. This is how to proceed: soak the dried mushrooms in water for 24 hrs. Drain the water with a strainer to remove the dirt and bring to a boil. Regularly remove the foam and let it cook for over one hour. You will get about 10 to 20 cl of aroma concentrate which you can use to enhance the taste of your soups, stews, and sauces with just 2 TBS of this tasty broth. It can then be stored in the refrigerator for up to 3 weeks in an air-tight container. Use the soaked porcini mushrooms or morels bits in your soup or in a potato gratin.
- 300 g button mushrooms
- White part of a leek
- 1 organic fennel (it is smaller and tastier)
- 25 cl of milk
- 50 cl chicken broth
- 1 L of mushroom water flavored with a handful of porcini mushrooms
- A bit of porcini mushroom powder
- Unsweetened whip cream
- Salt and freshly ground pepper
- A bit of butter and a dash of olive oil
- A few stems of chives or chervil
- Parmesan flakes
- Step 1 24 hours before cooking, soak the dried porcini mushrooms in 1 L of hot water. Then, slice the leek and the fennel and stir fry in butter and olive oil for about 5 minutes. Then, add the rinsed and cut button mushrooms and add the 50 cl of broth. Cook for about 20 minutes. Set aside.
- Step 2 When the dried porcini mushrooms are done soaking, join both preparations, and bring to a boil. Add the milk and mix until the soup is a smooth velouté-like. Season with salt and pepper.
- Step 3 Serve with chopped chives, one spoon of whip cream at the center (on which you have sprinkled a few dried porcini mushrooms flakes). I like to add a few parmesan flakes.