10g dried porcini mushrooms soaked in 400ml boiling water for 30mins – optional
150g fresh mushrooms
1 clove garlic
1 small bunch parsley
30g butter
30g plain flour
600ml milk
500ml stock ( including soaking liquid)
salt and pepper
1 tablespoon lemon juice
2 tablespoons single cream
To serve: truffle oil or croutons.
Method
Drain the soaked mushrooms and keep the liquid as part of the stock needed. Place the soaked mushrooms in a food processor with the fresh mushrooms , garlic and the parsley until finely chopped, or chop by hand.
Place the mushroom mixture, butter flour, milk, mushroom soaking liquid, and stock in a large saucepan and bring to the boil whisking continuously. Simmer gently for 10 minutes.
Taste and season then add in the lemon juice and single cream. Serve in individual bowls drizzled with truffle oil or croutons if desired.