CEP MUSHROOM SOUP
Make and share this Cep Mushroom Soup recipe from Food.com.
Provided by la_mocosa
Categories Finnish
Time 55m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the stock, preheat the oven to 400 degrees farenheit. Put the chicken wings, onion and leek in a roasting pan and roast in the oven for about 23 min until golden brown. Discard any residual fat in the pan and pour 350ml/ 12fl oz/ 1 1/2 cups of the water. Place the pan on top of the stove and bring the liquid to the boil, stirring all the time to incorporate the residue on the bottoom of the pan.
- Transfer both the chicken and pan juices to a clean pan. Top up with the remaining water and add the vegetables. Bring to the boil then reduce the heat and simmer for 40 min minutes to 1 hour. Strain the juices into a jug. (This should yield about 1 litre / 4 cups of stock.
- To make the soup, heat the butter in a large pan, add the leek, shallot and mushrooms and fry until the beginning to soften. Stir in the flour and cook over low heat for 30 seconds. Add about 1/3 of the stock and, stirring all the time bring to the boil. Reduce the heat and simmer for 3-4 minutes, then add the remaining stock. Season the soup to taste with salt and pepper.
- Stir the cream and chopped parsley into the soup and heat gently. Pour into individual serving bowls and serve hot.
Nutrition Facts : Calories 593.9, Fat 45.5, SaturatedFat 20.6, Cholesterol 180.5, Sodium 136.3, Carbohydrate 16.9, Fiber 1.6, Sugar 3.1, Protein 29.6
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Francis Eyanae
[email protected]This soup was delicious! I made it for a dinner party and everyone loved it. It's a great recipe for a special occasion.
Patha gull
[email protected]I've tried this recipe a few times, and it's always a hit with my family. It's a great way to use up leftover mushrooms.
Abudu Phiri
[email protected]This soup was a lot of work to make, and it didn't taste that great. I wouldn't recommend it.
Naira Khan
[email protected]I followed the recipe exactly, but the soup turned out too watery. I had to add some more flour to thicken it up.
Jargalbayr Otgonbaatar
[email protected]This soup was a bit bland for my taste. I added some extra salt and pepper, and it was much better.
erik ok_
[email protected]This soup was easy to make and very flavorful. I would definitely recommend it.
Faisal Shaikh
[email protected]I'm not a big fan of mushrooms, but this soup was surprisingly good. The flavors were well-balanced, and the soup was very creamy.
Md. Miraj Sharif
[email protected]This was a great recipe. The soup was delicious and my family loved it. I will definitely be making this again.
Seth Legate
[email protected]I love this soup! It's so flavorful and comforting. I always make a big batch and freeze some for later.
Mohamed Rifakath
[email protected]This soup was easy to make and had a great flavor. I added a little bit of extra garlic and thyme, and it was perfect.
Erick Mbote
[email protected]I followed the recipe exactly, and the soup turned out great. It was a little bit time-consuming to make, but it was definitely worth it. I'll definitely be making this soup again.
Flare Summers
[email protected]This soup was amazing! I'm not usually a fan of mushrooms, but this soup changed my mind. The flavors were so well-balanced, and the soup was so creamy and comforting.
Rafim Ahmed
[email protected]I've made this soup several times now, and it's always a winner. It's so easy to make, and it's always delicious. I love the way the cep mushrooms add a unique flavor to the soup.
Allan Emisiko Amukhoye
[email protected]This cep mushroom soup was a delight! The flavors were rich and earthy, and the texture was creamy and smooth. I followed the recipe exactly, and it turned out perfectly. I served it with some crusty bread, and it was a hit with my family.