Mushroom Soup
Mushrooms are a rich, low calorie source of fibre and protein. They may also mitigate the risk of developing health conditions, heart disease, cancer and diabetes. They are also great source of selenium.
Preparation time-5 minutes
Cooking time-30 minutes
Ingredients
Unsalted butter- 30 gm
Olive oil- 2 tablespoon
Garlic- 4 cloves
Buttom mushrooms- 1 kg
Vegetable stock- 4 cups
Thickened Cream- 80 ml
Onion medium- 1
Steps
1. Heat butter and oil in a large heavy-based saucepan over a medium heat, add onion, garlic. Cook stirring until soft but not coloured.
2. Add mushrooms cook stirring over high heat for about 15 minutes or until soft and browned. The mushrooms will first absorb the oil, then given off juices that will eventually evaporate and the mushrooms will start to brown. This is the point that you want to reach before proceeding.
3. Gradually stir in stock until mixture boils and thickens simmer, stirring for 2 to 3 minutes season to taste with salt and ground pepper. remove from heat, after that blend it properly when it is cool and then stir in the cream.
4. Serve soup in warmed bowls with parsley or snipped chives and good sourdough toast or white bread.
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