110g butter
2 onions (fine sliced)
110g dried ceps or 450g fresh ceps
1 glass vermouth i.e. Noily Pratt
900 ml veg stock
2 x potatoes (fine sliced)
1 small bunch thyme
1 sliver lemon peel, this and above in muslin
2 cloves garlic (crushed)
1 small bunch flat leaf parsley
1. Soak the dried cepes in the hot veg stock.
2. Sweat the onions down in the butter until just turning golden.
3. Drain the cepes & squeeze dry, then add to the onions.
4. Lightly season with salt & pepper & cook gently for 10 mins.
5. Add the alcohol & allow to boil before adding the stock.
6. Bring to the boil then add the potatoes & muslin bag.
7. Place a lid on & simmer for 30 mins.
8. Remove the muslin bag, add the garlic & parsley & simmer for another 5 mins.
9. Pass the soup through a mouli or liquidise in a blender.
10. Adjust the seasoning.
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