Dried Mushroom Soup with Red Pepper Rouille
| Yield: | 1 servings |
| Categories: |
| 1 | l | Vegetable stock; (1 3/4 pints) |
| 25 | g | Dried wild mushrooms; (morels,trompettes, |
| ; ceps) (1 oz) | ||
| 25 | g | Unsalted butter; (1 oz) |
| 1/2 | Onion | |
| 2 | Sprigs thyme | |
| 100 | g | Chestnut mushrooms; (4 oz) |
| 4 | tb | White wine |
| 4 | tb | Double cream |
| 300 | ml | Milk; (1/2 pint) |
| 8 | Baguette croutons | |
| FOR THE ROUILLE | ||
| 1 | Potato | |
| 1 | sm | Garlic clove |
| 1/2 | Red pepper; (blanched and | |
| ; peeled) | ||
| 1 | Egg yolk | |
| Salt and freshly ground black pepper | ||
| A little cayenne pepper | ||
| 3 | tb | Extra virgin olive oil |
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