Preparation
Place the porcini mushrooms in a small bowl, add 250ml boiling water and leave to soak for 15 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000022/000022_step_1_M.jpg)
In the meantime, clean the mushrooms and cut into quarters. Peel and chop the garlic; peel and finely dice the onion. Wash the thyme, shake dry and pick off the leaves.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000022/000022_step_2_M.jpg)
Heat the oil in a pan and fry the mushrooms over a high heat, stirring. Add the onions, garlic and thyme and fry for about 1 minute.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000022/000022_step_3_M.jpg)
Drain the porcini mushrooms, squeeze out the excess liquid and chop roughly.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000022/000022_step_4_M.jpg)
Pour the soaking water into the pan through a fine sieve, then add salt and black pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000022/000022_step_5_M.jpg)
Add the porcini mushrooms to the soup and bring to the boil. Reduce the heat and simmer for 20 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000022/000022_step_6_M.jpg)
Remove half the soup and puree until smooth with a stick blender or food processor. Return to the pan and bring to the boil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000022/000022_step_7_M.jpg)
Squeeze the juice from the lemon. Season the soup with 1-2 tbsp lemon juice to taste. Stir in the soy cream and reheat briefly. Season with salt and pepper and serve immediately.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000022/000022_step_8_M.jpg)