Tuesday, July 24, 2012

Mushroom Soup

     2 tablespoons unsalted butter
     5 red onions, finely chopped
     100 grams onions, finely chopped
     3 cloves garlic, finely chopped
     2 tablespoons all-purpose flour
     1200 ml chicken stock
     2 cans (@ 425 g) button mushrooms, drained, thinly sliced
     4 bay leaves
     1 1/2 teaspoon dried tarragon
     1 tablespoon instant chicken broth
     1 teaspoon salt
     1/2 teaspoons ground pepper
     60 ml heavy cream

Topping recipe :
     1 tablespoon dried parsley, ready to buy

How to Make :
     Heat butter, saute onion, onions, and garlic until fragrant. Enter the flour. Stir quickly to mix and flour cooked.
     Pour the chicken stock little by little until smooth.
     Add 1 can sliced ​​mushrooms, bay leaves, tarragon, and instant chicken broth. Bring to a boil. Lift. Set aside bay leaves.
     Enter in a blender, until smooth.
     Jerang back on the fire. Add the remaining mushrooms. Sprinkle instant bouillon, salt, and pepper. Stir well. Bring to a boil.
     Pour the cream and stir well. Lift. Sprinkle with dried parsley. Serve immediately.

Serves 6

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