Thursday, 9 April 2015

Mushroom Soup

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You can easily make a mushroom soup that is clear or you can make it thickened without adding cream. I like to add a handful of rice to the broth while cooking it or add a handful of cauliflower. You can then blend half the mix or all of it to make a rich mushroom soup without the added calories.


You will need:

  • 2 pkg 227 grams white mushrooms and cremini mushrooms 
  • handful of dry mushrooms - re-hydrated with boiling water
  • 1 litre vegetable broth
  • 1 small onion - chopped finely
  • 3 garlic cloves - minced fine
  • 3 tbsp Extra Virgin Olive Oil - Mandranova Cerasuola
  • 1/4 cup rice  or a cup of chopped cauliflower (or both)
  • 1 tsp fresh thyme leaves
  • salt and pepper to taste

Step 1: cook chopped onion with some salt and pepper in olive oil for 5-10 minutes until just starting to brown. 


Step 2: add sliced mushrooms, chopped  re-hydrated dry mushrooms, thyme and chopped garlic. Saute for another 5-10 minutes until they are cooked and most of the water is evaporated.


Step 3: add half cooked mushrooms to a large pot with vegetable broth and rice. Cook 20 minutes until rice is soft.You can also add some cauliflower to thicken without cream instead of rice (or add both!)


Step 4: blend the entire mix in blender until pureed as you like it.


Step 5: add back the soup to the pot and add the other half of your cooked mushrooms. Stir and adjust salt and pepper as necessary.


serve with a drizzle more of great olive oil 


or add a drizzle of cream or milk if you prefer.

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