Sunday, November 24, 2013

Mushroom soup

One of my favorite soup it is really easy to prepare. This isen`t the well known creamy soup, it have cream inside but last than her sibling. The taste is better, with how you add more different types of wild mushrooms.


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

1. Place the porcini in a small pot add boiling water just to cover, and leave to soak. 

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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