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Ingredientes
- 20 gm sliced Dry Mushrooms
- 1 Tbsp. Flavorless oil, such as sunflower oil
- 10 gm (1/2oz) butter
- 1 lrg onion, peeled and minced
- 1 x glove garlic, peeled and crushed
- 450 gm (1lb) white closed-cap mushrooms, roughly minced
- 3 Tbsp. Madeira or possibly Sweet Sherry (I used Brandy)
- 1 x vegetable stock cube
- 1 x level Tbsp. minced fresh tarragon (or possibly 1 level dessertspoon dry tarragon)
- 142 ml soured cream Salt and freshly grnd black pepper to taste
- 6 clv garlic (skinned)
- 2 x level Tbsp. coarsely grated cheddar cheese (I used Feta and it was great)
- 75 gm (3oz) butter, softened
- 1/2 tsp sea salt (or possibly ordinary salt)
- 1 x ready to bake Ciabatta loaf (I used ordinary rustic bread)
Direcciones
- Method:Put the dry mushrooms in a jug and add in 275ml (10fl ounce) of boiling water. Heat the oil and butter in a large saucepan, then add in the onion and cook for 10 min, stirring, till starting to soften. Stir in the garlic and cook for 1-2 min.
- Now add in the fresh mushrooms, stir well and cook for 10 min. Add in the Madeira or possibly sherry, bring to the boil and bubble for a moment. Add in the dry mushrooms and their liquid, plus 425ml (15fl ounce) cool water and the stock cube. Bring to the boil and simmer for 10 min. Set aside while you make the Ciabatta.
- To make the Ciabatta, pop the garlic cloves on a baking tray and place in the oven for 10 min, till they start to release their fragrance. Cold slightly, then peel and crush.
- Mix together the garlic, cheese, butter and 1/2 tsp. of sea salt. Split the loaf horizontally and spread both cut sides with the cheese mix. Place on a baking sheet, cut side up, and bake for about 10 min, till golden brown.
- To finish the soup, whiz with a hand blender till broken up but still chunky. Return to the heat and add in the tarragon and soured cream. Season to taste and heat till piping warm. Cut the Ciabatta into slices and serve with the soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 4 servings | |
| Calories 237 | |
| Calories from Fat 190 | 80% |
| Total Fat 21.59g | 27% |
| Saturated Fat 13.64g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 698mg | 29% |
| Potassium 114mg | 3% |
| Total Carbs 7.17g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.95g | 2% |
| Protein 2.13g | 3% |
