Garlic and mushroom soup

Recipe from: 16 july 2010

Ingredients 7
Servings 1
Minutes 00:05


Serving Change
  • 4
    olive oil
  • 2
    shallots - finely chopped
  • 2
    garlic - finely chopped
  • 225
    wild mushrooms, washed and trimmed
  • 150
    dry white wine
  • 500
    vegetable stock
  • 284
    double cream


Heat the oil in a large, heavy-based pan and cook the onion and garlic until softened, but not coloured.

Add the mushrooms and cook gently for 10 minutes, stirring frequently.

Add the wine and cook until half the wine has evaporated.

Add the stock, mix well and cook for 10 minutes. Purée the mixture with a stick blender and return to the stove-top.

Add the cream, mix well and cook for a further 5 minutes to re-heat. Season to taste.

Meanwhile, preheat the oven to 200°C and arrange the focaccia on a baking tray, sprinkle with cheese and bake for 10 to 15 minutes until the cheese is bubbling. Cut into slices.

Ladle the soup into bowls and serve with wedges of the bread.

For more of Kaztayli's recipes click here.

Read more on: recipe  |  soup  |  vegetarian  |  dairy


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