The day I made the stuffed mushrooms, kept two copies of considerable size that I earned for that afternoon, make a cream of mushroom following the dictates of absolute improvisation. I got carried away, but if I'm here today to tell because the result is convincing, and much. Since then, I have often been forced under threats of all kinds to make the cream of mushroom. And I do not know what mushrooms are beyond their property, that if you treat them with care, you get back more than fulfilled in the form of delicious bite (or sip, as in this case).
Therefore, we assume that the cream of mushroom soup that I present today is a delight, at the discretion of the demanding food critics that I share with the tablecloth, but is also the recipe is very easy, and has the advantage that you can do more to freeze the rest for future use. Here, I speak of the ingredients and the process of developing the recipe for cream of mushroom for four generous servings.
Recipe ingredients of mushrooms for 4 servings:
350 gr. mushroom (weight of the mushrooms and cut)
1 onion
1 clove of garlic
2 slices of bread loaf
1 l. Chicken broth
Olive oil
fresh parsley
cayenne
salt
Therefore, we assume that the cream of mushroom soup that I present today is a delight, at the discretion of the demanding food critics that I share with the tablecloth, but is also the recipe is very easy, and has the advantage that you can do more to freeze the rest for future use. Here, I speak of the ingredients and the process of developing the recipe for cream of mushroom for four generous servings.
Recipe ingredients of mushrooms for 4 servings:
350 gr. mushroom (weight of the mushrooms and cut)
1 onion
1 clove of garlic
2 slices of bread loaf
1 l. Chicken broth
Olive oil
fresh parsley
cayenne
salt
Process of making cream of mushroom:
1. In a pan, add a generous splash of olive oil and heat. Pour the onion (to avoid unnecessary trouble and tears, I do with the chopper) and the sliced garlic and saute for 10 minutes over low heat.
2. Add to the pot the sliced mushrooms and very clean, and keep on low heat for 5 minutes, stirring.
3. Pour the broth and slices of toast, and fire up halfway. Add salt to taste, and sprinkle with paprika. Leave the cream of mushroom paddle for 10 minutes.
4. Pass the blender and blend the contents of the casserole. Let stand and serve hot. Garnish the plates with a fresh sprig of parsley.
1. In a pan, add a generous splash of olive oil and heat. Pour the onion (to avoid unnecessary trouble and tears, I do with the chopper) and the sliced garlic and saute for 10 minutes over low heat.
2. Add to the pot the sliced mushrooms and very clean, and keep on low heat for 5 minutes, stirring.
3. Pour the broth and slices of toast, and fire up halfway. Add salt to taste, and sprinkle with paprika. Leave the cream of mushroom paddle for 10 minutes.
4. Pass the blender and blend the contents of the casserole. Let stand and serve hot. Garnish the plates with a fresh sprig of parsley.
In the recipe for the cream of mushroom, the amount of broth añadáis will determine the final thickness thereof. If after making, once crushed, see the cream of mushroom soup is too thick you, you have only to add a little broth. If you is too thin, you can have a little more bread and blend again.
Finally, although this would not be necessary to say, vegetarians can substitute chicken broth for water resulting from having cooked some vegetables. You know that in cooking, nothing is thrown away. Or almost walks.
Finally, although this would not be necessary to say, vegetarians can substitute chicken broth for water resulting from having cooked some vegetables. You know that in cooking, nothing is thrown away. Or almost walks.
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