Mushroom soup for lunch. This is the best mushroom soup i've ever had, kiss bye bye to the Campbells.
1 cup dried wild mushrooms
1.5 lbs of mixed fresh mushrooms, sliced.
2 cloves garlic
1 red onion
2 tablespoons butter
2 tablespoons fresh or dried thyme
4.5 cups of stock (we used turkey, but try chicken or veg.)
2 table spoons mascarpone cheese
1 lemon
-Add hot water to the dried mushrooms and hydrate for 20min.
- In your stock pot saute the fresh mushrooms for 1min. then add the garlic, butter, onion and thyme and saute for another 2-3 min. Chop half of your soaked mushrooms and then add, along with about 1/2 cup of the soaking water. Cook for 20min.
- Add your stock, bring to a boil and simmer for 20min. Season to taste with salt and pepper. Grab your immersion blender and puree the hot soup, and mix in the mascarpone. You can add some flat leaf parsley if you've got it too.
- Serve soup into bowls and mix in a teaspoon of fresh lemon juice, top with more chopped parsley, toasted bread, a little more mascarpone.
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