| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy, Grains |
French |
Food networ, Food5 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Knob butter |
| 1 |
|
Dsp vegetable oil |
| 6 |
oz |
Open mushrooms, or field |
|
|
mushrooms |
| 2 |
t |
Plain flour |
| 10 |
|
Floz chicken stock |
| 4 |
|
Floz single cream or milk |
|
|
A few wafer-thin slices of |
|
|
raw mushrooms for |
|
|
decoration |
|
|
A few leaves of fresh basil |
| 1 |
|
French baton cut diagonally |
|
|
in slices |
| 1 |
ds |
Oil |
| 1 |
T |
Finely chopped onion |
| 1 |
|
Tin chopped tomatoes |
| 1 |
|
Squirt of tomato puree |
| 1 |
t |
Finely chopped garlic |
| 1 |
pn |
Fennel seeds, optional |
INSTRUCTIONS
Soup: Melt the butter in the oil and fry the onion gently until soft.
Add the chopped mushrooms and a pinch of pepper. Stir the mixture
round then cover the pan to allow the vegetables to sweat. Sprinkle
over the flour. Stir this in, followed by the stock. Allow the mixture
to thicken. Remove the pan from the heat and use an electric blender
to reduce the soup to smooth consistency. Stir in the cream or milk
and return the soup to the hob. When hot serve quickly with a swirl
of cream over the top and a sprinkling of raw mushrooms slices and
basil. Bruschetta: Fry the onion in oil until soft. Stir in the
tomatoes, garlic, tomato puree and fennel (optional). Cook gently
until jam-like. Season well. DISCLAIMER© Copyright 1996 - SelecTV
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