What makes this mushroom soup especially good is the use of porcini mushroom paste and mushroom stock. The flavor is really enhanced by these mushroom products. Porcini mushroom paste with truffle flavoured oil is available at Waitrose in the UK. It is much harder to find in the USA and appears to be sold out on Amazon. You can have it shipped from Sulpizio Tartufi in Italy. I normally wouldn’t suggest going to those lengths to get an ingredient but it really makes a difference to mushroom dishes. It can be served on toast like bruschetta or stirred through pasta.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 largish onion – chopped
1 pound of portobella mushrooms – cut into chunks
2 tsp. porcini mushroom paste
1 1/2 – 2 kallo mushroom stock cubes depending on how thick/thin you like your soup (made up as per instructions on packet)
Heat oil in a large, deep frying pan with a lid or a Dutch oven.
When nice and hot, tip in the onion and let soften and slightly brown.
Add the mushrooms.
Stir in the mushroom paste, then pour in the stock.
Bring to the boil. Turn down the heat and let simmer for 20 minutes.
Puree in food processor.