Mushroom creamed soup with ficelles of green and black olives
Preparation in 35 minutes
Ingredients
1 – 2 shallots, peeled and coarsely chopped
1 garlic clove, peeled and coarsely chopped (optional)
600 g mushrooms, clean and slice
2 tbsp. olive oil
1 dl white wine
1 dl vegetable stock
1 – 2 tablespoons of cream for the sauce
a bundle of sage, only the leaves
2 pinches of salt
ground pepper
a handful of hazelnuts, coarsely chopped
1 packet of Kambly Ficelles aux Olives Vertes et Noires
Preparation
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Peel and coarsely chop the shallot and garlic.
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Clean and slice the mushrooms.
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Heat 2 tablespoons of olive oil in a frying pan, first add the shallot, then the garlic and sauté (do not allow them to brown).
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Then add the mushrooms and fry for 4 - 5 minutes until they are soft.
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Quench with white wine, add the bouillon and let it simmer for a while. Then let it cool down a little.
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Puree with a hand mixer.
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According to whether you like the soup to be firm or smooth, add more bouillon. Mix in 1 - 2 tablespoons of cream.
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Fry the sage leaves in some olive oil for a few minutes until crispy and season with a little salt. Dab off any excess fat with paper.
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Season the soup to taste with salt and pepper, and garnish with crispy sage leaves and chopped hazelnuts and ficelles.
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Tip: Coconut milk can also be used instead of cream.