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Ingredients
1 Ounce dried cepes or porcini mushrooms
2 Tablespoons olive oil
1 Tablespoon butter
4 Shallots, chopped
2 Garlic cloves, crushed
1 Pound brown mushrooms, sliced
3 3/4 Cups chicken stock
Grated zest of 1 lemon
2 Tablespoon fresh tarragon, chopped
2/3 Cup whipping cream
Salt
Freshly ground pepper
Tarragon sprigs, to garnish
Croutons:
3 Slices white bread, crusts removed
2 Tablespoons sunflower oil
Instructions
Put cepes in a bowl and cover with lukewarm water. Let soak 30 minutes. Heat oil and butter in a large saucepan, add shallots and garlic and cook, stirring occasionally, 5 minutes or until soft. Add brown mushrooms and cook, stirring occasionally, 5 minutes. Drain cepes, reserving soaking liquid. Add cepes, stock and lemon zest to pan. Bring to a boil, reduce heat, cover and simmer 30 to 40 minutes or until cepes are tender. Meanwhile, make croutons. Cut bread into small cubes. Heat oil in a skillet; add bread and fry, turning, until golden and crisp. Remove with a slotted spoon and drain on paper towels. Pur�e soup in a blender or food processor. Return soup to rinsed-out pan and stir in enough reserved soaking liquid to give desired consistency. Add tarragon, cream, Salt and pepper and reheat gently without boiling. Garnish with croutons and tarragon sprigs and serve.