1 teaspoon Vegetable stock powder (I used Marigold)
150g Lake District Quark
1 handful Flat leaved Parsley
Salt and Pepper to Taste
1 teaspoon Cornflour
2-3 shots 1 cal spray (or a few drops of olive oil, or a tiny amount of butter)
25g Dried Porcini Mushrooms (Soaked in warm water for 30 minutes)
Finely chop the shallot and the fresh mushrooms.
Gently soften the shallot for 8-10 minutes in a heavy based pan using a little oil or butter or a few shots of 1 cal spray
Add the finely chopped mushrooms, season with freshly ground black pepper, sprinkle over a teaspoon of cornflour stir well and cook for a further 2 - 3 minutes, stirring occasionally. They will cook down very quickly and produce quite a lot of liquid
Drain the dried mushrooms, reserving the liquid, and chop them up as finely as possible.
Add the dried mushrooms and liquid to the pan, sprinkle over the marigold stock powder and add a little water as necessary to make a runny porridge-like mixture. Cook for 5 minutes
Blend with a hand mixer to the consistency of your taste. You can make a really smooth soup, or if you prefer, something like the version in my photograph. Yes, I know it's not a thing of great beauty...but, it's the basis for a fabulous creamy mushroom soup.
If you don't want to eat all of the soup immediately, remove half at this stage, cover and put in the fridge.
Stir through the Quark (half the quantity in the recipe if appropriate) and chopped parsley. Heat very gently till it is warm through. You don't need to bring it to the boil.
Check and adjust seasoning to taste, serve garnished with a few parsley leaves.