Victor's cream of Mushroom soup

When the twins came home from school and told us they were going to do a project: "Create a healthy dish!"
I thought it was time to carry on the family tradition, how to "pimp" a recipe. All chefs do it, take inspiration from others cooks or books and turn it into their own.

So Victor found a Heston Blumenthal free recipe in Waitrose. And together we turned it from Heston's fat version, into a much lighter Victor's healthy version. So here it is!!

Victor's Cream of Mushroom soup

Set  oven to 150 degrees. Bake 20 grams of dried porcini mushrooms for 5 minutes.

Chop up fine : 2 onions, 800 grams of fresh mushrooms and 2 leeks.

Remember to wash the vegetables; you don't want soil in your food!
Melt 50 grams of butter in a large pot and start frying of first onions and leeks.
Peel and grate 1 large baking potatoe and throw that into the pot as well.
Now add 1,5 litre of vegetable stock.
Grind the baked dried mushrooms, we used a coffee grinder, and into the pot. Now cook this for 10 minutes or more.
Now fry all the fresh mushrooms on a frying pan. When they are going soft and start to take colour into the soup pot.
Add some salt and pepper - not too much! Remember you can always add, but you can't take it out of the soup again.
Add 250ml. soya cream, much lighter in calories and a source of protein. Let it cook for another 5 minutes.


Now blend the soup with a handheld blender. Be careful with this!!
And don't do it for too long, you want a few bits to chew on.
Taste again!  Add more salt or pepper if needed.

Serve the soup with some crusty brown bread. Bon Appetit!