This soup taste like beef and it is not.... it's the meaty mushrooms that give that bite. It's just not for vegetarian it for those who love meaty mushrooms.
Ingredients
1 Tbsp olive oil
1 small onion, diced
10 oz sliced portabella or baby bella mushrooms
1 tsp ground dried mushrooms (porcini, cepes, or portabella)
1/2 tsp dried thyme leaf
1/4 cup dry red wine
1 cup brown roux
1 quart homemade mushroom stock
1/2 tsp fresh black pepper
1/4 cup plain Greek yogurt
Chopped flat-leaf parsley, for garnish
Directions
In a small Dutch oven or stock pot, heat the olive oil over low-medium heat. Add the onions, and sauté, stirring frequently, for 2 minutes. Add the fresh mushrooms and stir occasionally until they have released most of their liquid. Stir in the ground mushrooms, thyme and red wine; let the wine boil down until it is reduced by half.
Whisk in 1 cup of roux , then pour in the mushroom stock. Whisk until the liquid is smooth. Cook for 10 minutes.
Season with black pepper. Whisk in the yogurt. Taste, adjust seasoning with more pepper if needed, and garnish with parsley. Serve hot.
soup
No comments:
Post a Comment