dukandebut
Goat herder(ess)
Mushroom and thyme soup
(from WW)
NB: This contains brandy, which evaporates during cooking so should be okay, but you can leave this out if you'd prefer.
Serves 4
1 large onion, sliced
1 garlic clove, crushed
400g mushrooms (eg, field, chestnut or brown cap), sliced
3 tblsp brandy
Small bunch of thyme, chopped
600ml vegetable stock
25g dried porcini mushrooms, soaked in 600ml boiling water for at least 10 mins, chopped, soaking liquid reserved (optional)
Heat a large non-stick saucepan and stirfry onion and garlic for about 5 mins until soft, adding a little water if necessary to prevent from sticking.
Add mushrooms and stirfry over a high heat for another 5 mins, then add brandy and cook, stirring, for 1 min until alcohol has evaporated.
Reduce heat, add thyme, stock, dried mushrooms (if using) and reserved soaking liquid.
Bring to boil and simmer for 45 mins.
(from WW)
NB: This contains brandy, which evaporates during cooking so should be okay, but you can leave this out if you'd prefer.
Serves 4
1 large onion, sliced
1 garlic clove, crushed
400g mushrooms (eg, field, chestnut or brown cap), sliced
3 tblsp brandy
Small bunch of thyme, chopped
600ml vegetable stock
25g dried porcini mushrooms, soaked in 600ml boiling water for at least 10 mins, chopped, soaking liquid reserved (optional)
Heat a large non-stick saucepan and stirfry onion and garlic for about 5 mins until soft, adding a little water if necessary to prevent from sticking.
Add mushrooms and stirfry over a high heat for another 5 mins, then add brandy and cook, stirring, for 1 min until alcohol has evaporated.
Reduce heat, add thyme, stock, dried mushrooms (if using) and reserved soaking liquid.
Bring to boil and simmer for 45 mins.