Диворастяща гъба с бял трюфел
Тази интензивно ароматизирана супа е пикантно отвара за всеки голям празник.
Източник: Марта Стюарт Ливинг, ноември 1998 г.
Съставки
инструкции
Бележките на готвача
Гъбите Hon Shimeji са много малки, чисто бели гъби. Еноки или малки бели гъби могат да бъдат използвани; нарязани на бял бутон гъби в квартали преди сотене.
Colton
27.04.2023 @ 15:36
This intensively flavored soup is a spicy broth for every big holiday. Source: Martha Stewart Living, November 1998. Ingredients: 6 cups homemade or low-sodium canned chicken broth, 3/4 ounce dried porcini mushrooms, 3/4 ounce dried morels, 2 tablespoons unsalted butter, 2 tablespoons olive oil, 1 medium onion, roughly chopped, 2 cloves garlic, roughly chopped, 12 ounces assorted wild mushrooms, such as chanterelles, oyster, porcini, or shiitake, cut into 1-inch pieces, 3 sprigs fresh rosemary, 3 sprigs fresh thyme, plus more for garnish, Salt and freshly ground black pepper, 1/2 cup heavy cream, 2 cups milk, 4 ounces hon shimeji mushrooms, 1/4 ounce fresh white truffles (optional). Instructions: 1. Bring 2 cups chicken broth to a simmer in a medium saucepan. Place dried porcini and morels in a medium heatproof bowl. Pour chicken broth over mushrooms; let steep 20 minutes. Using a slotted spoon, transfer mushrooms to a plate. Place a fine-mesh sieve, lined with a double layer of cheesecloth, over a bowl. Reserve liquid. 2. Heat 1 tablespoon butter and olive oil in a medium pot set over medium-low heat. Add onion and garlic; cook until just translucent, about 7 minutes. Add all reserved fresh and dried mushrooms, rosemary, and thyme; season with salt and black pepper. Increase heat to medium-high; cook until mushrooms are tender and have released their liquid, about 5 minutes. 3. Add remaining 4 cups chicken broth and reserved mushroom liquid; bring to a boil. Partially cover, reduce heat to medium-low, and simmer 30 minutes. 4. Remove and discard herb stems. Working in batches, transfer soup to a blender or food processor and puree until smooth. 5. Return soup to pot. Add cream and milk; bring just to a simmer. Season with salt and black pepper. 6. In a small skillet, melt remaining tablespoon butter. Add hon shimeji mushrooms, if using; cook over medium-high heat until golden brown, about 6 minutes. 7. When ready to serve, divide soup among 8 bowls, making sure to distribute mushrooms evenly. Using a vegetable peeler