Velvety, simple, quickly prepared and delicious: that’s this slim mushroom soup. Can’t find forest mushroom stock cubes? Then replace them with dried forest mushrooms.
Ingredients
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1 large shallot
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1 clove of garlic
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1 leek stem
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500 g large mushrooms
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1-2 tbsp olive oil
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1 sprig of thyme
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5 dl semi-skimmed milk
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1.25 l water
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3 forest mushroom stock cubes
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1/2 lime
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150 g shiitake or wild mushrooms
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Pepper and salt
Preparation
- Peel the shallot and garlic and cut into pieces.
- Clean the leek and cut it into large rings.
- Clean the mushrooms with a brush or kitchen paper and cut them into pieces. The stalks can stay on.
- Saute the shallot in the oil until translucent and add the garlic for the last 10 seconds.
- Add the mushrooms and sauté for a while. Then add the leek and thyme, stir well and let it cook over low heat with the lid on the pan.
- Add the water and bring the soup to a boil. Then add the stock cubes.
- Add the milk and smooth with a stick blender.
- Season with salt and pepper and some lime juice.
- Meanwhile, fry the shiitake mushrooms in half a tablespoon of olive oil and season with salt and pepper.
- Garnish each bowl of soup with some shiitake and any remaining thyme or chopped chives.
This recipe is from the book Cooking for a size less by Hilde Deweer and Marie Bossuyt, published by Forte Uitgevers.
