| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Swiss |
Tamara2 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
|
Cloves garlic; minced |
| 1 |
|
Leek; cleaned and chopped |
| 100 |
g |
Shallots; chopped |
| 500 |
g |
Button mushrooms |
| 500 |
g |
Forest mushrooms; including Porcini, |
|
|
; Shiitake, Oyster |
|
|
; and Swiss Brown |
| 20 |
g |
Dried porcini |
| 4 |
c |
Good quality chicken; beef or vegetable |
|
|
; stock |
| 1/2 |
c |
Boiling water |
| 2 |
tb |
Flour |
| 1 |
c |
Thick cream |
| 1/2 |
bn |
Italian parsley; chopped |
|
|
Salt; pepper and nutmeg |
|
|
; to taste |
INSTRUCTIONS
Add the dried porcini to the boiling water and set aside.
Heat the olive oil and add the leeks, shallots and garlic and cook
until golden, about 3 minutes.
Add all the fresh mushrooms, thinly sliced, and cook until the
mushrooms soften and their liquid evaporates.
Sprinkle with the flour and stir well to enable the flour to be
absorbed. Add the chicken stock and the porcini mushrooms together
with the soaking liquid and bring to the boil, stirring frequently.
Once the soup is boiling, reduce the heat to a simmer and cook for 30
minutes. Add the cream and simmer for a further 5 minutes or until
slightly thickened. Add half the chopped parsley and season to taste
with salt and pepper.
To serve, ladle into individual bowls, sprinkle with extra parsley,
some nutmeg and a small dollop of cream if desired.
Converted by MC_Buster.
Per serving: 562 Calories (kcal); 29g Total Fat; (43% calories from
fat); 16g Protein; 70g Carbohydrate; 0mg Cholesterol; 71mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 11 1/2 Vegetable; 0
Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”