The Real Mushroom Soup
- A small handful of dried porcini
- Olive oil
- 600g/1lb 6oz mixed fresh wild mushrooms (chanterelles, girolles, trompettes de la mort, shitake, oyster), cleaned and sliced
- 2 cloves of garlic, peeled and finely sliced
- 1 red onion, peeled and finely chopped
- A knob of butter
- A handful of fresh thyme, leaves picked
- Sea salt and freshly ground black pepper
- 1 litre/1 ¾ pints chicken or vegetable stock
- A handful of fresh flat-leaf parsley, leaves picked and roughly chopped
- 2 tablespoons mascarpone cheese
- 1 lemon
- Produce
- Flat-leaf parsley, fresh (1 handful)
- Garlic (2 cloves)
- Lemon (1)
- Mushrooms, mixed fresh wild (600 g)
- Red onion (1)
- Thyme, fresh (1 handful)
- Cooking & Baking
- Olive oil (1)
- Sea salt and freshly ground black pepper (1)
- Dairy
- Butter (1 knob)
- Mascarpone cheese (2 tablespoons)
- Other
- 1 litre/1 ¾ pints chicken or vegetable stock
- A small handful of dried porcini
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published December 23, 2011 (1 year ago).
69 people saved this recipe.
