Mushroom and garlic soup recipe
information
Calories per serving 155.
Vegan Recipe
Vegetarian Recipe
ingredients
15 g (1/2 oz) dried mushrooms (porcini)
300 ml (10 fl oz) boiling water
1 tablespoon sunflower oil
100 g (3 1/2 oz) shallots, chopped
1 garlic clove, crushed
125 g (4 1/2 oz) brown cap mushrooms, diced
125 g (4 1/2 oz) shiitake mushrooms, sliced
300 ml (10 fl oz) vegetable stock
1 tablespoon cornflour
salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, to serve
300 ml (10 fl oz) boiling water
1 tablespoon sunflower oil
100 g (3 1/2 oz) shallots, chopped
1 garlic clove, crushed
125 g (4 1/2 oz) brown cap mushrooms, diced
125 g (4 1/2 oz) shiitake mushrooms, sliced
300 ml (10 fl oz) vegetable stock
1 tablespoon cornflour
salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, to serve
method
1. Using a pair of scissors, snip the dried mushrooms into small pieces and place them in a bowl.
2. Pour over the boiling water and leave to stand for 20 minutes.
3. Drain the mushrooms, reserving the liquid.
4. Meanwhile, heat the oil in a large saucepan and add the shallots and garlic. Cook them gently for 5 minutes, until softened.
5. Add the fresh mushrooms, and cook for a further 5 minutes until liquid begins to ooze from them.
6. Add the soaked porcini, the reserved soaking liquid and the stock.
7. Bring the pan to the boil. Reduce the heat, and then cover and simmer for 20 minutes.
8. Transfer the soup to a food processor or liquidiser in batches, and blend until smooth. Return the soup to a clean pan and heat through.
9. Mix the cornflour with a little cold water to make a paste and add this to the soup.
10. Cook, stirring continuously, until the liquid thickens a little.
11. Season to taste, stir in the parsley and ladle the soup into two warmed bowls.
2. Pour over the boiling water and leave to stand for 20 minutes.
3. Drain the mushrooms, reserving the liquid.
4. Meanwhile, heat the oil in a large saucepan and add the shallots and garlic. Cook them gently for 5 minutes, until softened.
5. Add the fresh mushrooms, and cook for a further 5 minutes until liquid begins to ooze from them.
6. Add the soaked porcini, the reserved soaking liquid and the stock.
7. Bring the pan to the boil. Reduce the heat, and then cover and simmer for 20 minutes.
8. Transfer the soup to a food processor or liquidiser in batches, and blend until smooth. Return the soup to a clean pan and heat through.
9. Mix the cornflour with a little cold water to make a paste and add this to the soup.
10. Cook, stirring continuously, until the liquid thickens a little.
11. Season to taste, stir in the parsley and ladle the soup into two warmed bowls.
serving amount
serves 2.
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