Saturday

Two mushroom soup


















Type of dish : Starter
To serve : 4
Preparation : 35 min
Cooking : 30 min
Budget : Reasonable
From : France
Difficulty : Medium


Ingredients :
500g mushrooms
10g Porcini mushrooms
2 shallots
50g creme fraiche
20g butter
25g rice cream
1l chicken stock
25cl dry white wine
1 tablespoon olive oil
Salt & pepper

Recipe :
Pour wine and stock into a larger pan and add Porcini mushrooms, roughly chopped.
Bring to the boil, and leave to reduce about a third.
Wipe mushrooms and chop.
Peel and chop shallots, brown in a little oil, then add mushrooms.
Season, and cook until liquid has evaporated.
Add stock mixture.
Cook over a low heat for another twenty minutes, then blend.
Soften butter and rice cream together with a fork, then add to soup.
Serve with a dollop of creme fraiche, croutons and snipped chives



Advice :
90 calories per person