Monday, September 21, 2015

Recipe: Cream of Wild Mushroom

Type: Soup
Servings: 2
Category: Halal, Vegan

Wild mushrooms:
20g shiitake mushrooms
20g portobello mushrooms
20g oyster mushrooms
20g porcini mushrooms
 or any kind of mixed wild mushrooms you like

25g butter
1/2 chopped onion
1 chopped garlic clove
400ml vegetable stock
100ml heavy cream
2 tabespoon all purpose flour
truffle oil
salt & pepper

1. Heat butter in saucepan.
2. Stir fry onions, garlic and thyme for 5 minutes.
3. Add all the sliced mushrooms.
4. Add equal ratio of flour as the butter to create rue.
5. Stir for a minute then add vegetable stock.
6. Stir in heavy cream for about 5 minutes then add salt and pepper to taste.
7. Blend the soup in a blender.
8. Serve with croƻtons and chives and drizzle with truffle oil.

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