Scopri

Mushroom soup

Chef Maurizio Bosotti
Chef Maurizio Bosotti

Basic preparations

Mushroom stock

Method

  1. 01 /

    Dilute 1 teaspoon of corn-starch in a drop of cold water and add it to the hot mushroom stock.

    Cook for a couple of minutes, stirring with a whisk, then stir in the cream.

    Cook for 1 minute and turn off the heat.

    Put the cream soup into serving dishes and add the sautéed mushrooms.

    Finish with ground pepper, chopped parsley and decorate with a sprig of thyme.

Basic preparations

Mushroom stock

Ingredients

400 g sautéed mushrooms- even of different varieties

500 ml mushroom stock

1 teaspoon corn-starch

60 g fresh cooking cream

10 g parsley

1 sprig thyme

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