Creamy mushroom soup and pan-fried morels

Name: Creamy mushroom soup and pan-fried morels
Prep time: 15 min
Cook time: 25 min
Yield: 4
Ingredients: 5 oz brown button mushrooms; 1 chopped leek (white part only); 1 onion, thinly sliced; 4 cups chicken stock; 2tbsp sour cream; 1 finely chopped shallot; 7 oz rehydrated and washed morel mushrooms; 1tbsp canola oil; 6 oz butter

Ingredients

5 oz brown button mushrooms
1 chopped leek (white part only)
1 onion, thinly sliced
4 cups chicken stock
2 tbsp sour cream
1 finely chopped shallot
7 oz rehydrated and washed morel mushrooms
1 tbsp canola oil
6 oz butter

Recipe

1 Wash the mushrooms and cut them in four.

2 Heat the saucepan on medium and add the canola oil and onions.

3 Sweat the onions for 2 or 3 minutes, then add the leeks and cook for 3 more minutes.

4 Add the mushrooms and chicken stock, then cover. Let simmer for 15-20 minutes.

5 Blend the soup, then add sour cream and seasoning. Keep warm.

6 Heat a frying pan on medium heat with butter and brown the morels for 5 minutes. Season.

7 Serve the creamy soup with the morels.

Tips: for an even more festive meal, substitute grated truffle for the morels.

CRISTEL products used for the recipe Creamy mushroom soup and pan-fried morels

Stainless saucepan Mutine removable handle Ø 14 - 16 - 18 - 20 cm

9 avis

74,90 €

27/04/2024 17:33:01