Denise says:

I like to serve soup as the starter for Pesach – with a large family gathering it is easy to serve, can be made in advance and only takes up one ring on my stove and one saucepan! I have used a combination of both fresh and dried mushrooms, which helps to strengthen the truly earthy flavour. Even though, I have used dried mushrooms, which are quite expensive, only a small quantity is required to make this soup.
To store mushrooms never put them in a plastic bag as they will sweat and turn mushy. Put them into a paper bag –(some supermarkets provide these next to the mushroom shelves) and keep them in the vegetable section of the fridge for no more than 3 days.

Preparation Time: 15 minutes plus 5 minutes soaking
Cooking Time: 20 minutes
Serves: 8 People

Ingredients:

30g dried mushrooms
3 tablespoons olive oil
4 leeks, thinly sliced
1 onion - finely chopped
4 garlic cloves – finely chopped
600g fresh wild mushrooms
2 litres (3 ¼ pints) beef stock – use 2 beef cubes
150ml red wine
Bunch of fresh thyme
Salt and freshly ground black pepper

Method

1)Put the dried mushrooms in to a bowl; add boiling water and leave to soak for 5 minutes. Drain but keep the soaking liquid for use later.
2)Finely chop the fresh mushrooms and set aside.
3)Heat the oil in a large saucepan. Add the sliced leeks, onions, garlic and fresh mushrooms.
4)Sauté for 5 minutes, stirring frequently until softened but not coloured.
5)Pour in the stock, red wine, dried mushrooms and reserved mushroom liquid. Season well with salt and freshly ground black pepper. Simmer for 30 minutes over a low heat stirring from time to time.
6)Pour about three quarters of the soup into a blender and process until smooth. Pour this back into the saucepan.
7)Check seasoning and reheat when ready.

To serve the stylish way: Serve the soup hot and garnish with sprigs of fresh thyme in each bowl.
Tagged in: Ashkenazi, Family Cooking, Leeks, Low Fat, Mushrooms, Parev, Pesach, Shabbat, Vegetarian, Yom Tov