Continuing on the mushroom theme... I thought I would share this delicious soup recipe, which I made from our "never ending" mushroom stash.. Its soft and gentle on the pallet and has a rustic edge to it.
Ingredients
3-4 hand full of mushrooms (suppilovahvero or tatti)
2 onion (or 1 onion/ 1 leak)
2 carrot
1 celery root
3-4 garlic gloves
1.5 vegetable/ chicken stock (or mix)
2dl cream (or little over)
salt/ pepper
honey Dijon mustard
bay leaf (if want to)
herb/vegetable mix spice (but does not need it, if you don't have some)
Finely slice all your vegetables and place into a pot with about 4-5 dl of water. Let them simmer and begin to mix all flavours, then add your mushrooms and stock. Let it simmer for about 45 minutes until you add spices of choice. Add cream and the mustard and let it simmer for about an hour on low heat. Taste the flavour and add seasoning if needed. Enjoy!
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| hot & crsipy from the oven |
Serve this with warm rustic bread that has olive oil, tomatoes, oregano/basil, garlic powder, cheese (bre/hallumi/goats cheese), pepper, salt and heavey balasamic paste. Basically put these into the oven until the cheese begins to melt.
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