Wild Mushroom Soup
1 oz dried mushrooms, rinsed in water to remove grit
2/3 cup (5 fl oz) Madeira wine
2 medium shallots, chopped finely
1 1/2 lbs (675g) Cremini or Baby Bella mushrooms, sliced
2 cups (16oz) low sodium vegetable stock or water
1 tbsp chopped fresh rosemary
2 garlic cloves, crushed
1 tsp thyme (dried)
11/2 tsp sherry vinegar
pinch of sea salt and pepper to taste
1 tbsp Madeira wine
4 tbsp plain greek yogurt
4-6 small sprigs fresh rosemary to garnish (optional)
Rinse mushrooms, then pour Madeira wine over them and soak for 1 hour. In a saucepan, soften the shallots on medium heat in a covered pan (to hold moisture) for about 4-5 minutes. Then add fresh mushrooms, garlic, rosemary and cook for 5 minutes until softened. Remove mushroom from the Madeira and add to the soup pan. Pour in the Madeira, but not any sediment. Add enough stock (about 5-8 oz) to cover the mixture add the sherry vinegar, thyme, salt and pepper and cover. Cook 20-30 minutes until very soft. Pour mixture into a blender and blend until smooth, thinning with vegetable stock or water to desired soup consistency.
To Serve: Mix the yogurt with 1 tsp of Madeira and drizzle over the top of the soup. Garnish with rosemary leaves.