A healthy and delicious recipe to make Consumed with mushrooms, Romans ravioli, Fourme d’Ambert toast
© Bonduelle / Sandra Mahut
Practical information
- Total time: 70 min
- Preparation time: 10 min
- Cooking time: 60 min
- Number of people: 4
- Difficulty: very easy
- Cost: Inexpensive
- Type: Flat
- Category: Soup
- Nutritional criteria: Rich in fiber, Without egg,
Preparation
- Clean the mushrooms and cut the larger ones into pieces. Peel, wash and mince the onion, garlic cloves, carrot, leek and celery stalks.
- Quickly brown the onion, carrot, leek and celery in a large saucepan with the butter.
- Pour in the hot chicken broth. Salt and pepper. Add the bay leaf. Cook for 30 minutes while maintaining a slight simmer.
- Poach the ravioli in the broth for 5 minutes. Filter the broth and set aside.
- Brown the fresh mushrooms and garlic in a saucepan. Salt and pepper.
- Add the filtered broth. Cook for 20 minutes. Add the ravioli and sprinkle with parsley. Serve immediately with 4 Bonduelle Gourmet Flavors.
- Toast slices of country bread, top with Fourme d’Ambert and leaves of 4 Saveurs Gourmandes Bonduelle.
- Immediately serve the consomme accompanied by the 4 Gourmet Flavors and the Fourme d’Ambert toast.
