Wild mushroom soup

Recipe from: 11/11/1998 12:00:00 AM
Ingredients 18
Servings 7
Time

Ingredients

  • CHICKEN STOCK
  • 400
    g
    chicken gizzards
  • 2
    large onions
  • 1
    large bay leaf, a few sprigs parsley
  • 3
    whole cloves
  • 15
    ml
    salt
  • 3
    peppercorns
  • 2
    Litres
    water
  • SOUP
  • 750
    g
    mixed wild mushrooms or cultivated fresh black mushrooms
  • 50
    g
    butter
  • 2
    large onions, diced
  • 3
    carrots, diced
  • 30
    ml
    fresh dill
  • 60
    ml
    cake flour
  • salt and milled black pepper
  • 15
    ml
    grated lemon peel
  • 125
    ml
    thick cream
 

Method

 
STOCK: Wash giblets thoroughly and remove yellow linings. Place in a heavy-based saucepan with remaining ingredients and bring to boil. Cover and cook over low heat for 3 to 4 hours. Strain stock and chill in refrigerator. Remove fat that solidifies on surface, using a large spoon. SOUP: Wipe mushrooms with a damp paper towel and slice. Heat butter in a large saucepan. Add onions, carrots and dill and sauté until onions soften. Add mushrooms and stir in flour until mixture is smooth. Gradually add 1,5 litres (6 cups) stock and simmer until mushrooms have softened and soup has thickened, 10 to 15 minutes. Add salt, milled black pepper and lemon peel. Just before serving, stir in cream and sprinkle with extra dill.
 

Read more on: soup
 

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