Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics : Mushroom Soup Recipes Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics

Mushroom Soup Recipes Biography

source link :(google.com.pk)

Ingredients

    25g dried porcini (ceps)
    50g butter
    1 onion, finely chopped
    1 garlic clove, sliced
    thyme sprigs
    400g mixed wild mushrooms
    850ml vegetable stock
    200ml tub crème fraîche
    4 slices white bread, about 100g, cubed
    chives and truffle oil, to serve

tne reader suggests looking out for mushrooms which are near their sell by date because these are often very cheap. An excellent idea because you can make a large batch of this soup at low cost and freeze it for use over the next few weeks. Have a look at the comments left about this recipe at the bottom of this page, some of the ideas and suggestions will be sure to inspire you even more.

Method
Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp. Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.
    Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.

weat the leeks and garlic in the butter for 4-5 minutes or until softened.
Add the mushrooms and thyme and cook on high for 2-3 minutes.
Pour over the chicken or vegetable stock and cook for five minutes.
Blend in a food processor until smooth.

Although the ingredients for this soup are simple, this recipe makes the tastiest homemade mushroom soup ever. We include cream in the list of ingredients but many of the comments about this soup (see lower down this page for lots of user comments) suggest leaving out the cream. Apparently it doesn't affect the taste very much and cuts down on the calories and cholesterol. One reader suggests using crème fraiche instead of the cream. The choice is yours.