Creamy Mushroom Soup

 

Ingredients:

4 large              Table mushrooms (chopped fine)

4 cups               Chicken stock (or 2 stock cubes with water)

2 cloves             of garlic (splintered)

1 medium          Onion (finely diced)

1 small               Stick of celery with young leaves

1 small               Carrot (finely chopped)

1 small               Potato (diced) (optional)

2 pinches           Ground pepper

1 tsp.                 Salt

1                        Bay leaf

1 tsp.                 Mixed dried herbs (rosemary, sage, thyme)

1 tsp.                 Oregano (dried)

2 tsp.                 Olive oil

½ Cup                White wine (optional)

 

Thickening:

1 tbs.                 Corn flour

1 tbs.                 Tapioca flour

1 tbs.                 Potato flour

1 cup                 Cold water

1 tsp.                 Lemon juice

1 pinch              Salt

 

Method:

• Frizzle the onion for a minute in the olive oil and a pinch of salt

• Add the garlic, celery, carrot, potato, herbs, bay leaf, and pepper 

• Pour in the white wine, and simmer for 3 minutes

• Pour in chicken stock, and simmer for 20 minutes

• Filter the cooked soup through a sieve

• Add the Mushrooms, oregano, and simmer for 3 minutes

• Mix the thickening flours in the cup of cold water

• Stir into the soup, and continue stirring until it comes to a simmer, and has a creamy texture

• Season to taste with salt, pepper and lemon juice

• Garnish with basil or chopped parsley

• Serve hot with either a dollop of cream.

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