Wild Mushroom Soup, Mushroom. RECIPE
Published:
10:37 AM August 3, 2014
Updated:
6:57 PM December 7, 2020
Serves 4
INGREDIENTS
125g sliced mushrooms125g dried wild mushroomsmedium onion, diced.120g butter 1litre chicken stock1 litre beef stock2 tbsp toasted sesame seeds salt and pepper250 ml whipping cream1 slice of bread, diced and fried in oil and butter. METHOD
1. Slice the mushrooms.
2. Melt half the butter in a heavy bottomed pan and saute mushrooms and onion, without colouring,for 5 minutes.
3. Add sesame seeds and remaining butter.
4. Add the stock, dried (or fresh) wild mushrooms,salt and pepper.
Most Read
- 1 Man files complaint following 'unlawful arrest' by police officers
- 2 First Muslim lord mayor of Westminster announced
- 3 Golders Green school rated 'inadequate' for second time
- 4 Barnet: Two men charged following fatal High Road stabbing
- 5 'It's a lovely community': The Bull reopens under new management
- 6 Camden, Westminster raids as 14 arrested in sex trafficking warrants
- 7 Covid-19: Hospital admissions and bed occupancy continue to fall
- 8 Man accused of sexual assaults in Camden and Islington bailed
- 9 Hampstead nursery slams church over impending eviction
- 10 Businesses hail return of Highgate's Fair in the Square
5. Cook over a low heat for ten minutes, cool slightly and stir in the cream.
6. For a smooth texture, pass through a liquidiser.
7. Return to the pan and heat.
8. Place in a serving bowl, swirl in cream and sprinkle with chopped parsley and croutons.
