Cream of Porcini Soup
(Crema Ai Porcini)
Ingredients:
1/2 chicken
1 carrot
1 celery stick
1 onion
2 oz (50 grams) butter
12 oz (350 grams) porcini mushrooms, sliced
2 fl oz (50 ml) brandy
2 leeks, trimmed and finely chopped
1 oz (25 grams) plain flour
3 and 1/2 fl oz (100 ml) double cream
Salt and pepper
Directions:
Put the chicken, carrot, celery and onion in a large saucepan, pour in 3 and 1/2 pints (2 liters) water, add a pinch of salt and bring to the boil.
Lower the heat and simmer for 40 minutes until the chicken is tender.
Meanwhile, melt half the butter in a frying pan, add the porcini and cook, stirring frequently, for about 7 minutes.
Sprinkle with the brandy and cook until it has evaporated.
Season with salt and pepper and remove from the heat.
Lift the chicken out of the pan and strain the stock.
Cut off the breast fillets, slice and set aside.
Remove the remaining meat from the bones and place in a food processor with a ladleful of the stock and two-thirds of the porcini.
Process to a puree.
Melt the remaining butter in a saucepan, add the leeks and cook over a low heat, stirring occasionally, for 5 minutes.
Stir in the flour and gradually stir in the stock.
Bring to the boil, stirring constantly, then lower the heat and simmer for 10 minutes.
Stir in the puree and cook for a further 5 minutes, then pour in the cream.
Pour into a soup tureen and garnish with the sliced breast fillets and remaining porcini. Serves 4.