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Two mushroom soup

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 35 minutes
Cooking time: 30 minutes
Ingredients (serves 4):


Pour wine and stock into a larger pan and add Porcini mushrooms, roughly chopped.
Bring to the boil, and leave to reduce about a third.
Wipe mushrooms and chop.
Peel and chop shallots, brown in a little oil, then add mushrooms.
Season, and cook until liquid has evaporated.
Add stock mixture.
Cook over a low heat for another twenty minutes, then blend.
Soften butter and rice cream together with a fork, then add to soup.
Serve with a dollop of creme fraiche, croutons and snipped chives
Advice: 90 calories per person

User comments

another free recipe every day

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