Large flat mushrooms were procured; plentiful parsley; a clove of garlic; granary wholemeal breadcrumbs; butter; and a pinch of nutmeg.
Having slowly cooked this mixture in a large, heavy pot, it was given a blitz with the hand-held liquidiser; then the single cream was added.
The pièce de résistance will be the dried Porcini mushrooms, with will be re-hydrated and sprinkled on top of the soup.
Thus, the gourmand (!) Belmont cream of mushroom soup is prepared for Christmas.
How Dreadful is this Place
13 hours ago
No comments :
Post a Comment