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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