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Ingredientes
- 1 knob butter
- 1 dsp vegetable oil
- 6 ounce Open mushrooms, (or possibly field mushrooms)
- 2 tsp Plain flour
- 10 fl ounce chicken stock
- 4 fl ounce single cream or possibly lowfat milk
- Â Â A few wafer-thin slices of raw mushrooms, (for decoration)
- Â Â A few leaves of fresh basil
- 1 sm French baton cut diagonally in slices
- 1 dsh Oil
- 1 Tbsp. Finely minced onion
- 1 sm Tin minced tomatoes
- 1 x Squirt of tomato puree
- 1 tsp Finely minced garlic
- 1 pch Fennel seeds, (optional)
Direcciones
- Soup: Heat the butter in the oil and fry the onion gently till soft. Add in the minced mushrooms and a healthy pinch of pepper. Stir the mix round then cover the pan to allow the vegetables to sweat.
- Sprinkle over the flour. Stir this in, followed by the stock. Allow the mix to thicken.
- Remove the pan from the heat and use an electric blender to reduce the soup to smooth consistency. Stir in the cream or possibly lowfat milk and return the soup to the hob.
- When warm serve quickly with a swirl of cream over the top and a sprinkling of raw mushrooms slices and basil.
- Bruschetta: Fry the onion in oil till soft. Stir in the tomatoes, garlic, tomato puree and fennel (optional). Cook gently till jam-like.
- Season well.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 788g | |
| Calories 360 | |
| Calories from Fat 224 | 62% |
| Total Fat 25.48g | 32% |
| Saturated Fat 14.72g | 59% |
| Trans Fat 0.03g | |
| Cholesterol 79mg | 26% |
| Sodium 796mg | 33% |
| Potassium 1295mg | 37% |
| Total Carbs 24.23g | 6% |
| Dietary Fiber 5.1g | 17% |
| Sugars 7.83g | 5% |
| Protein 13.57g | 22% |
