How many recipes did you ever dream about. I mean after cooking and eating them. This is one of those.
Ingredients
- 1000 g/ 5 cups of washed, mushrooms 2.5 mm sliced. Get the best mushrooms you can.
- 1 bunch of celery
- 1 yellow onion chopped finely
- a handful of dried porcini or shitake mushrooms
- 1L to 2L stock, origin at your discretion plus a bay leaf and a few peppercorns
- 8 cloves of garlic
- a small handful of arborio rice
- ½ cup of heavy cream
Method
- melt 2 tbsp unsalted butter in 30 mL olive oil
- gently fry the onion in the butter and oil until soft, in a large stock pot. 10 min
- bring the stock to a boil with 3-4 sticks of celery, half the dried mushrooms, the arborio rice and bay leaf
- add the mushrooms to the onions add a pinch of salt
- gently mix and fry until they soften.
- Add 1L strained stock to cover the mushrooms, along with the dried mushrooms and the mushrooms in the sieve
- heat on very low for 20 min
- stir in the cream
- mix, taste and season.
- wait 15 min, stirring gently
- put the crushed peeled garlic in the soup or back in the fridge. ha ha. cook joke. make the soup twice and try one with or without garlic.
Celluloid Sous Chef 