Michael's recipes: Boletus mushroom and mustard soup

Boletus mushroom and mustard soup

Ingredients

(serves 3-4)

750 ml beef stock	2 tbsp. Meaux mustard (or any other grainy mustard)
10-15 g dried boletus mushrooms (preferably Boletus edulis)	200 ml tepid water
1 onion, finely chopped	Butter
20 ml single cream	pepper
1/2 tsp. fresh chives, chopped	salt
1/2 tsp. fresh parsley, chopped

Preparation

Soak the boletus mushrooms in the tepid water for 25 min. If necessary, cut into small pieces. Fry the onion in some butter untill golden, add mushrooms. Add stock, mustard, some of the water in which the mushrooms were soaked, and salt and pepper to taste. Bring to the boil and simmer for 10-15 min. Finally, add cream, and sprinkle parsley and chives on the soup before serving.
Dried boletus mushrooms can be bought in some delicatessens. They are also known as cèpes (French), or Steinpilz (German).
Tip: Any leftover water in which the mushrooms were soaked can be added to gravy or sauces.

Michael Wilkinson, October 9, 1997.
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