A delicious and light soup from ” Moro:the Cookbook” by Sam and Sam Clark.
Ingredients
- 4 tbsp olive oil
- 1 large onion peeled and finely chopped
- 3 plump cloves garlic peeled and thinly sliced
- 3/4 tsp fresh thyme leaves
- 250 g mushrooms ( flat field or a mix of field and wild) finely chopped
- 1 litre chicken stock or water
- 5 tbsps fino sherry
- 1 1/2 dssps dried porcini mushrooms covered with boiling water to infuse
- 130 g blanched almonds lightly toasted
- 1 small bunch flat leaf parsley roughly chopped
- sea salt and black pepper
Servings:
Instructions
- Heat the oil in a saucepan over a medium heat. Saute the onion and garlic for 15-20 minutes until golden and sweet, stirring now and then.
- Add the thyme and fresh mushrooms and cook for another 15 minutes or until the moisture in the mushrooms has evaporated. Season with salt and pepper.
- Add the stock or water, the fino sherry , and the dried porcini and their juice to the pan. Bring to the boil and simmer for 5 minutes.
- Meanwhile pound the almonds in small batches in a pestle and mortar or in a blender until as fine as possible. Stir the almonds and parsley into the soup then check seasoning and serve.
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