Page 12 - PowerPoint Presentation
P. 12
Cream of wild mushroom
soup
Ingredients Method
50g butter
1 onion, finely chopped Heat half the butter in a saucepan, then
1 garlic clove, sliced gently sizzle the onion, garlic and thyme
Thyme sprigs for 5 minutes until softened and starting
400g Tesco Finest Wild to brown. Then add the wild
Mushrooms (clean and sliced) mushrooms. Leave to cook for 5 minutes
850ml vegetable stock until they go limp. Pour over the stock
200ml tub crème fraiche and bring to the boil, and then simmer
for 20 minutes. Stir in crème fraiche,
4 slices white bread, about 100g, then simmer for a few minutes more.
cubed Blitz the soup with a hand blender or
Chives and truffle oil, to serve liquidiser, pass through a fine sieve, and
then set aside.
Heat the remaining butter in a frying
pan, fry the bread cubes until golden,
and 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 croutons
and chives and drizzle with truffle oil.
