Gnocchi and Mushroom Cream Soup with Crispy Prosciutto

Serves
6

Preparation
20 Minutes

Cooking Time
1 Hour

Ingredients
– 20g dried Porcini mushrooms
– 2/3 cup boiling water
– 60g butter
– 2 large brown onions chopped
– 3 cloves garlic, crushed
– 350g Portobello mushrooms, sliced
– 250g Swiss brown mushrooms, sliced
– 200g Button mushrooms, sliced or halved if very small
– 1/2 bunch thyme
– 1 litre good quality low salt chicken or vegetable stock
– A splash of brandy
– 1 tablespoon mushroom soy sauce
– 300mls thickened cream
– 2-3 teaspoons cornflour
– Salt and pepper to taste
– 500g Grand Italian Potato Gnocchi
– 100g prosciutto, grilled or baked until crisp, for serving
– Shredded Parmesan cheese, for serving
– Thyme sprigs for garnish

Method
1. Combine the porcini mushroom and boiling water. Allow to cool.
2. Heat the butter in a large saucepan and sauté the onion and garlic over a medium-high heat for 5-6 minutes or until well softened. Add the mushrooms and sauté a further 3 minutes.
3. Remove the porcini from the water (reserve the soaking water) and chop finely, then add to the soup with reserved water, thyme, stock, brandy and soy sauce, reduce the heat and simmer covered for 20 minutes. Stir through the cream and simmer a further 15-20 minutes.
4. Stir through a little cornflour blended with water to thicken the soup to a silky consistency and cook a further 2-3 minutes. Season to taste.
5. Meanwhile boil the gnocchi according to the directions on the pack, drain well. Toss the hot gnocchi through the soup and ladle into serving bowls. Top with crispy prosciutto and Parmesan Cheese, garnish with a thyme sprig. Serve immediately.

NB
If the soup becomes too thick, add a little extra stock or water. The Prosciutto can be omitted for vegetarians.