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Just made this, was not sure how it would turn out and it is DELICIOUS!
Makes 4 small cups or 2 large mugs of soup
Ingredients
16 medium sized mushrooms
(these weighed 9oz raw, not sure how that works with cups!)
1 small onion
Small stick of celery
About 2" of Daikon (Chinese Radish)
1 clove garlic
3 fresh basil leaves
6 sprigs fresh parsley
3 pats butter (just over a tablespoon)
2 fl oz cream
1 pint chicken stock
Roughly chop 14 of the mushrooms and fry in a third of the butter, stirring as they cook, until they have absorbed the butter and are going slightly brown. Transfer them to a saucepan.
Roughly chop the onion, leek and daikon and fry in another third of the butter, again stirring, until the onions are becoming transparant and a little browned. Add in the chopped garlic and stir for a few seconds more. Transfer all that to the saucepan also.
Add the chicken stock and simmer for about 30 minutes. Then add the basil and parsley and let it simmer for another 2-3 mniutes.
Put the lot into a liquidiser or food processor and zap until smooth. Return to saucepan.
In the final third of the butter, fry the remaining two mushrooms, very thinly sliced. When they have absorbed the butter and are nicely browned put into the soup.
Just before serving, bring to the boil, then take off the heat and mix in the cream.
I served it sprinked with a couple of chopped chives and some paprika. It was YUM.
For the whole lot the totals are:
Calories: 454 Fat: 37g Total Carbs: 25g Fibre: 6g Net carbs: 18g Protein: 11g
Makes 4 small cups or 2 large mugs of soup
Ingredients
16 medium sized mushrooms
(these weighed 9oz raw, not sure how that works with cups!)
1 small onion
Small stick of celery
About 2" of Daikon (Chinese Radish)
1 clove garlic
3 fresh basil leaves
6 sprigs fresh parsley
3 pats butter (just over a tablespoon)
2 fl oz cream
1 pint chicken stock
Roughly chop 14 of the mushrooms and fry in a third of the butter, stirring as they cook, until they have absorbed the butter and are going slightly brown. Transfer them to a saucepan.
Roughly chop the onion, leek and daikon and fry in another third of the butter, again stirring, until the onions are becoming transparant and a little browned. Add in the chopped garlic and stir for a few seconds more. Transfer all that to the saucepan also.
Add the chicken stock and simmer for about 30 minutes. Then add the basil and parsley and let it simmer for another 2-3 mniutes.
Put the lot into a liquidiser or food processor and zap until smooth. Return to saucepan.
In the final third of the butter, fry the remaining two mushrooms, very thinly sliced. When they have absorbed the butter and are nicely browned put into the soup.
Just before serving, bring to the boil, then take off the heat and mix in the cream.
I served it sprinked with a couple of chopped chives and some paprika. It was YUM.
For the whole lot the totals are:
Calories: 454 Fat: 37g Total Carbs: 25g Fibre: 6g Net carbs: 18g Protein: 11g
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