Cream of mushroom soup
Ingredients:
- 2 tablespoons olive oil
- 40g butter, shredded
- 1 large scallion, halved longways,
- water-washed, thinly sliced
- 3 garlic cloves, low
- 750g flat mushrooms sliced
- 4 cups salt-reduced chicken strain
- 3/4 cup thickened skim
- crusty dough, to help
How to:
Heat oil and butter in a large saucepan over medium heat until frothy. Add leek and ail. Fake, stirring, for 2 proceedings. Reduce heat to low. Continue to fudge, covered, for 10 to 15 minutes or until leek is very tenderise.
Increase heat to highschool. Add mushrooms and fudge, stirring ofttimes, for 10 to 15 minutes or until mushrooms are subdued.
Add stock and 2 cups water to saucepan and simmer, partially covered, for 20 transactions. Remove from heat and set aside to cool somewhat. Process soup, in batches, until well combined. Return to saucepan.
Adjoin 1/2 cup cream and splash, without simmering, over low heat until warmed through. Ladle soup into bowls. Swirl with remaining cream and season with peppercorn. Serve with gelt.
You could experiment with different varieties of mushrooms. Replace half the flat mushrooms with Swiss embrown, oyster or shiitake mushrooms, and replace the cream with coconut skim.