Ingredients
- ¼ cup porcini mushrooms, dried
- ½ cup hot water
- 2 tbs olive oil
- 2 onions, roughly chopped
- 2 cloves garlic, peeled, roughly chopped
- 250 g portobello mushroom, small
- 100 g shiitake mushrooms, roughly chopped
- 150 g chestnut mushrooms, roughly chopped
- 50 g basmati rice
- 4 sprigs fresh thyme
- 800ml vegetable broth from 1 vegetable cube (or mushrooms cube)
- ¼ tsp pepper
- ¼ tsp coarse sea salt
- 1 tbs cream (for garnish)
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Cream of mushroom soup
Time: 10 minutes prep, 10 minutes cook
Servings: 4 servings
Directions
- Soak dried porcini mushrooms for 5 minutes in ½ cup hot water. Strain, but keep the water. Sauté onions and garlic in a soup pot for 3-4 minutes in olive oil, add the mushrooms and stir.
- Add rice, fresh thyme, hot vegetable broth and porcini water. Bring to the boil and then cook over low heat for 10 minutes.
- With the stick blender purée the soup to a desired consistency. Season with salt and pepper to taste. Serve with croutons and swirl in the cream.
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Summary
Thick and creamy #soup, with no cream, is velvety smooth and tastes incredibly rich and #aromatic.
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