I used 2 different types of mushrooms this time around in my soup. I would prefer to add a few more different types if I'm making it for more people. 2 boxes of mushrooms is more than enough for 2.
2 types of mushroom - Chinese shitake and Swiss Brown Mushrooms
Ingredients A bowlful of mixed mushrooms
Vegetable stock or chicken stock
Milk or cream
Some plain flour
A mixture of fresh herbs (dill, oregano, parsley or thyme)Freshly ground black pepper and salt, to taste
What I did
1. Finely slice some of the mushrooms
2. Put the rest into a food processor and pulse til coarsely chopped3. Put some olive oil into a pot and throw all the mushrooms in
4. When the mushrooms start to smell really good, pour in some flour and stir well5. Pour in stock and milk or cream. If you like the soup to be thicker, add more more milk or even better, cream if you like your soup think. I like my soup a bit more "watery" than "creamy" so I add more stock than milk.
6. Leave over a small fire for about 15 mins 7. Season with herbs, freshly grounded black pepper and salt
We had our mushroom soup with some Chilli Bagel Chips..
Personally, I find it is nice and crispy to go with a soup like this..
but just a tad too spicy..
love the first picture, very classy! i agree the chips were too spicy, was eating them in between gulps of water :( i dunno why they're so generous with the spices, the garlic one was the same thing!
ReplyDeletehv u tried the squid ink yet? let me know if u hv :)
hi thanks for visiting my blog :)
ReplyDeletei noticed u grow a lot of plants, mainly herbs?
Hi Evan.. yes.. too spicy ya? Now I don't know what to do with the rest of the 3/4 bag....
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