Porcini Mushroom Soup With Rosemary Almond Crackers

Nothing like a warm bowl of soup when you come back home on a cold day!

Porcini Mushroom Soup with Rosemary Almond Crackers

• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 40 minutes
• Cuisine: Vegetarian

Scale 1x2x3x

Ingredients

• 100gr dried boletus mushrooms
• 500gr portobello mushrooms or your choice of mushrooms
• 2 garlic cloves chopped
• 1 tsp paprika
• 1 sweet potato
• 2 tbsp olive oil
• salt and pepper to taste
• 100gr rosemary and almond crackers or your choice of crackers

Instructions

1. Keeping a few aside for decoration, soak the boletus for about 20 mins in room temperature water.
2. Boil the sweet potato until soft and tender
3. In a frying pan, add 1 tbsp of olive oil and set on a medium hit. Add the portobello mushrooms, chopped garlic cloves and cook for about 10 minutes.
4. Dry the boletus and add to the frying pan. Cook for another 1 minute.
5. Using a food processor or with a blender, blend the mushrooms with the garlic, sweet potato, paprika, and salt and pepper.
6. Serve in 2 bowls and garnish with some dry boletus and 1/2 tbsp of olive oil each bowl.
7. Serve with almond and rosemary crackers.