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    The Real Mushroom Soup - JamieOliver

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    Milena Lakićević
    The Real Mushroom Soup _ JamieOliver

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    The Real Mushroom Soup - JamieOliver

    Uploaded by

    Milena Lakićević
    47 views1 page
    The Real Mushroom Soup _ JamieOliver

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    The Real Mushroom Soup _ JamieOliver

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    The Real Mushroom Soup _ JamieOliver

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    47 views1 page

    The Real Mushroom Soup - JamieOliver

    Uploaded by

    Milena Lakićević
    The Real Mushroom Soup _ JamieOliver

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    10.3.2014. The real mushroom soup | JamieOliver.

    com Print
    http://www.jamieoliver.com/recipes/print/619 1/1
    The real mushroom soup
    When I fir st mov ed t o London I wor ked in t he Neal St r eet Rest aur ant in Cov ent Gar den. It
    was famous for it s wild mushr ooms, and my mat e Gennar o used t o go out ev er y day
    dur ing mushr oom season t o find t hem. It was in t his r est aur ant t hat I t ast ed a r eal
    mushr oom soup for t he fir st t ime. Those awful t ins of mushr oom soup t hat we'v e all t ast ed
    just became a dist ant memor y ! The nice t hing about near ly all mushr ooms is t hat , if
    cooked cor r ect ly , t hey do hav e wonder ful flav our . If y ou wer e t o use a field of Por t abello
    mushr ooms t o make a soup, just adding a t iny bit of dr ied por cini int o t he base would make
    t he whole t hing mor e luxur ious.
    Nutritional Information (amount per serving)
    Cal ories
    1 7 5 kcal
    Carbs
    8. 3 g
    Sugar
    4. 1 g
    Fat
    1 1 . 5 g
    Sat urat es
    3 . 4g
    Prot ein
    9. 0g
    Serves 6 Approx t ime: 60 Difficul t y: super easy
    Ingredients
    1 small handful dr ied
    por cini
    oliv e oil
    600 g mixed fr esh wild
    mushr ooms
    (chant er elles, gir olles,
    t r ompet t es de mor t ,
    shiit ake, oy st er ), clean
    and sliced
    2 clov es gar lic, peeled
    and finely sliced
    1 r ed onion, peeled and
    finely chopped
    1 handful fr esh t hy me,
    leav es picked
    sea salt
    fr eshly gr ound black
    pepper
    1 lit r e or ganic chicken
    or v eget able st ock
    1 handful fr esh flat -leaf
    par sley , leav es picked
    and r oughly chopped
    1 t ablespoon
    mascar pone cheese
    1 lemon
    t r uffle oil, opt ional

    Method
    Place t he por cini in a small dish, add boiling wat er just t o cov er , and leav e t o soak.
    Get a lar ge casser ole-t y pe pan nice and hot , t hen add a good couple of lugs of oliv e oil
    and y our fr esh mushr ooms. St ir ar ound v er y quickly for a minut e, t hen add y our
    gar lic, onion and t hy me and a small amount of seasoning. Aft er about a minut e y ou'll
    pr obably not ice moist ur e cooking out of t he mushr ooms and at t his point add half of
    y our por cini, chopped up, and t he r est left whole. St r ain t he soaking liquid t o r emov e
    any gr it , and add it t o t he pan. Car r y on cooking for about 2 0 minut es unt il most of
    t he moist ur e disappear s.
    Season t o t ast e, and add y our st ock. Br ing t o t he boil and simmer for ar ound 2 0
    minut es. I usually r emov e half t he soup fr om t he pan and whiz it up t o a pur e at t his
    point , t hen pour it back in, adding t he par sley and mascar pone, and seasoning
    car efully t o t ast e.
    You can ser v e t his soup as y ou like, but t her e ar e a few t hings t o r emember when
    finishing it off. Mix t oget her a pinch of salt and pepper wit h t he zest of one lemon and
    t he juice of half of it , t hen spoon a lit t le of t his int o t he middle of t he soup. When y ou
    go t o eat it , st ir it in and it giv es a wonder ful flav our . Ot her t hings y ou can consider
    ar e lit t le slices of gr illed cr ost ini put int o t he bot t om of t he bowls befor e t he soup is
    pour ed ov er . Or y ou could ev en quickly fr y some nice-looking mushr ooms like
    gir olles, chant er elles or oy st er s and spr inkle t hese on t op of t he soup. If I was going t o
    use t r uffle oil, t hen I would use it on it s own a few dr ips on t he t op just befor e
    ser v ing.
    Copyright 2014 JamieOl iver.com

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