Mushroom soup
Ingredients:
1 small handful dried porcini
400 g mixed fresh wild mushrooms clean and sliced
3 cloves garlic, peeled and finely sliced
1 little onion, peeled and finely chopped
1 handful fresh thyme, leaves picked
1 teaspoon ground black pepper
1 litre chicken or vegetable stock
1 handful fresh flat-leaf parsley, leaves picked and roughly chopped
4 tablespoon sour cream
1 tablespoon corn starch
1 teaspoon paprika
half lemon juice
half lemon juice
2. Placee the fresh mushrooms in a pan with a bit olive oil. Stir around for two minutes, then add garlic, onion and thyme and a small amount of seasoning. Add half of your porcini, chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan.
3. Cook for about 15 minutes until most of the moisture disappears.
4. Season to taste, and add your stock.
5. Bring to the boil and simmer for around 20 minutes.
6. Mix the sour cream with corn starch add 2 tablespoon hot soup, mix it well, pour the mixture in the soup. Add the parsley and lemon juice.
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