Mushroom soup with crispy lamb
|2 cloves||garlic — cloves, minced|
|500 g||button mushrooms — baby, sliced|
|salt and freshly ground black pepper|
|1 Tbs||olive oil|
|2 cup||lamb — stewing meat, chopped|
In a saucepan, heat the butter and saute the garlic and mushrooms.
Add the cream, season and leave to simmer for 15 minutes.
In a frying pan, heat the olive oil until scorching hot. Flash fry the lamb until brown and crisp.
You can blend half the soup, if you like, then add the lamb and serve with freshly chopped parsley.
Serve with bread of your choice.