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.
It's hot here but you must be in cold temps right now, right? Love a good mushroom soup.
ReplyDeleteI love mushroom anything, so it is hard to believe I've never made a homemade creamy mushroom soup like this. I need to change that, this looks delicious!
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