Here is an old recipe of mine which was partly inspired by the tea saloons of TWG in Singapore where their whole menu is infused with tea. So here is my take infusing smoky tea with a hearty mushroom soup.
Time: 45 minutes Serves: 4 happily
500g of chestnut mushrooms
500ml of mushroom or vegetable stock
500ml of Strong Smoked tea i.e. Lapsang Souchong (if using teabags use three)
5 porcini mushrooms
1 Maris piper potato
- Prepare the smoked tea, letting it steep till very strong (about 5 minutes). Also at this time rehydrate the porcini mushrooms with enough water to cover.
- Finely dice the chestnut mushrooms and dice peeled potato, add to the stock and tea. Simmer for 20 minutes.
- Blitz with a hand blender till smooth. Salt and pepper to taste. Add a dash of cream if desired.