I made a very simple mushroom soup – it was quick and easy – with the sole exception of
the need to slice the mushrooms as finely as possible.
Ingredients:
Chicken Stock (or any sort of good stock)
Pack of white button mushrooms
Porcini powder (optional but adds flavour)
Butter and oil
Salt and pepper
Thyme (I used dried but fresh would be nicer)
Cream (I used a small can of reduced cream)
Knob of finely minced ginger
Lemon juice
Method:
Heat your oil/butter mix till sizzling – while that
is getting hot enough slice your mushrooms as finely as you can – so they'll
cook quicker and colour well.
Sautee the mushrooms on a high heat until they have
a bit of colour – then turn down the heat and add your stock and bring it to
the boil. Add a bit of salt, lashings of
white pepper and your porcini powder and minced ginger.
When it is simmering, add the cream and bing up to
being hot but not boiling. Finish by
adding a squeeze of lemon and serve – with a garnish – in this case some sliced
chilli.
This soup is not low calorie but it is tasty.
