In the fall/winter love to create earthy warm soups, this was one of Chefs recent creations a hearty try-shroom soup. Or as we like to say at IARL well try anything once ;) Recipe…… 1 leak Olive oil 8 brown mushrooms 12 Shiitake Mushrooms 1 cup oyster mushrooms 1 tbsp lea and perrins sauce 1 litre organic mushroom broth 3 tbsp butter 2 tbsp flour 1/2 litre half and half cream 2 bay leaves Salt and pepper to taste Slice the mushrooms, leak and rinse under luke warm water till clean. In a good sized pot sauté or sweat in a healthy portion of olive oil and lea and perins sauce until soft and translucent. Remove temporarily and melt butter, add flour to create a roux, add half and half cream and bay leaves…..warm on low heat until it thickens. Add sautéed mushrooms, leaks and blend either using a hand held blender or stationary blender to a smooth but slightly grainy consistency. Add mushroom broth (can be purchased at most grocery stores) continue to warm slowly until you have a velvety consistency. Salt and pepper to taste. We served it with a garlic, tomato, artichoke bruschetta and of course a lovely glass of red wine or two, which is our preference. This would also pair nicely with a buttery, oaky chardonnay.
Posted on: Tue, 23 Dec 2014 19:08:50 +0000
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