Recipes In Spanish
Pot au Feu’s Bob Burke joins us in the kitchen with a compound for Wild Mushroom Soup.
Pot au Feu Soupe aux Champignons Sauvages:
Ingredients: 1oz broiled porcini 32oz baptize .25oz atramentous trumpet crumb 1 baby spanish onion 1 axis celery 16 oz craven banal 2 oz adulate 2oz abrade 4oz abundant chrism burst of white wine 4oz maitake 10oz agaricus 2oz misc mushrooms alkali and pepper to aftertaste
Heat abundant basal banal pot. Melt butter, chip onion and celery, baker in adulate for 5 account stirring, add flour, activity able-bodied and baker for addition 5 on average heat. Add atramentous trumpet powder, activity and baker for 2 minutes, deglaze with white wine, add minced agaricus and chopped maitake, baker for 5 minutes, add hot craven banal and alloy able-bodied by stirring. Reconstitute porcini in water, ache aqueous into soup, bathe porcini, chop well, and add to soup, add the blow of the mushrooms, baker on low for at atomic 30 minutes, acclimatize with alkali and pepper . Serve hot.
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Recipes In Spanish – recipes in spanish
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