Mushroom soup with tomato and garlic bruschetta

1 servings

Ingredients

Quantity Ingredient
1 Knob butter
1 Dsp vegetable oil
6 ounces Open mushrooms; (or field mushrooms)
2 teaspoons Plain flour
10 Floz chicken stock
4 Floz single cream or milk
A few wafer-thin slices of raw mushrooms; (for decoration)
A few leaves of fresh basil
1 small French baton cut diagonally in slices
1 dash Oil
1 tablespoon Finely chopped onion
1 small Tin chopped tomatoes
1 Squirt of tomato puree
1 teaspoon Finely chopped garlic
1 pinch Fennel seeds; (optional)

Directions

SOUP

BRUSCHETTA

Soup: Melt the butter in the oil and fry the onion gently until soft. Add the chopped mushrooms and a pinch of pepper. Stir the mixture round then cover the pan to allow the vegetables to sweat.

Sprinkle over the flour. Stir this in, followed by the stock. Allow the mixture to thicken.

Remove the pan from the heat and use an electric blender to reduce the soup to smooth consistency. Stir in the cream or milk and return the soup to the hob.

When hot serve quickly with a swirl of cream over the top and a sprinkling of raw mushrooms slices and basil.

Bruschetta: Fry the onion in oil until soft. Stir in the tomatoes, garlic, tomato puree and fennel (optional). Cook gently until jam-like.

Season well.

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Carlton Food Network

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