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>> Creamy Mushroon Soup |
INGREDIENTS:
20g Dried Porcini mushrooms
3 Tbsp Cake flour
1 Cup Chicken or vegetable stock
50g Butter
21⁄2 Cups Milk
1/2 Cup Fresh cream
Salt and freshly ground black pepper as required
Chopped parsley
METHOD:
- Break porcini into small pieces and soak in milk for ±10 min. Keep milk for later.
- Melt butter in a pot. Add mushrooms and cook for ±3min
- Add flour slowly while stirring.
- Stir in the stock and milk and bring to the boil.
- Cover the pot and simmer for ±8min.
- Add salt and black pepper to taste.
- Pour into soup bowls and add a little fresh cream. Garnish with parsley.