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Receta New England Cream Of Mushroom Soup
by Global Cookbook

New England Cream Of Mushroom Soup
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Ingredientes

  • 2 c. minced cauliflower
  • 1 c. chicken broth
  • 1/4 c. very thinly-sliced carrot
  • 1/4 c. thinly-sliced celery
  • 1/4 c. diced onion
  • 1/2 c. cream
  • 1/2 c. water
  • 1 1/2 Tbsp. butter
  • 2 c. sliced button mushrooms
  • 1/2 x garlic clove chopped (optional)
  • 1 Tbsp. minced fresh parsley

Direcciones

  1. In a 2 1/2-qt pot, combine cauliflower, broth, onion, carrot, and celery. Bring to a boil then reduce heat to low and simmer till vegetables are tender - about 15 min.
  2. Remove from heat, add in cream and water; stir to combine. Pour 1/2 the mix into a blender and process till smooth; pour into a bowl. (Cover lid of blender with a towel and hold down so the heat of the mix won't blow the top of the blender off and burn you!)
  3. Continue with the remaining mix; set aside. Using the same saucepan, heat the butter over medium heat till warm and bubbly; add in the mushrooms and garlic; saute/fry till lightly browned.
  4. Add in pureed vegetable mix and parsley to mushrooms and cook, stirring occasionally till soup is thoroughly heated; 2 to 3 min. Don't boil, as the cream may curdle.
  5. This recipe yields 4 servings;