Hearty Mushroom Soup Recipe
Ingredients
| 3 tbsp / 40 g / 1 1/2 oz butter | ||
| Onion | 1 Small, chopped | |
| Garlic | 1 Clove (5gm) | |
| 10 cups / 750 g / 1 1/2 lb mushrooms, peeled or wiped, and sliced | ||
| Chicken broth | 2 1/2 Cup (16 tbs) | |
| 1/2 cup / 100 g / 4 oz tomatoes, peeled and chopped | ||
| Ground black pepper | 1 To taste | |
| Nutmeg | 1 Pinch | |
| Salt | To Taste | |
Directions
Put the butter in a large pot and cook for 1 minute. Add the onion and garlic, whole, cover with vented cling film (plastic wrap) and cook for 1 minute.
Stir in the mushrooms, add a few spoonfuls of the chicken stock (broth), cover and cook for 4 minutes, stirring once.
Remove the garlic, add the tomatoes and pour on the rest of the chicken stock (broth). Cover and cook for 4 minutes.
Season to taste, add the nutmeg and serve.
Stir in the mushrooms, add a few spoonfuls of the chicken stock (broth), cover and cook for 4 minutes, stirring once.
Remove the garlic, add the tomatoes and pour on the rest of the chicken stock (broth). Cover and cook for 4 minutes.
Season to taste, add the nutmeg and serve.
Chef
