Mushroom SoupTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: 35 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:59.6 kcal
Proteins:2.9 g
Fats:2.1 g
Carbohydrate:5.6 g
Fibers:0.7 g
Sugar:1.4 g
Cholesterol:6.1 mg
Sodium:16.6 mg
Calcium:28.8 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
1000
g
fresh mushrooms, thinly sliced
50
ml
white wine
125
ml
port
250
ml
shallots, finely chopped
salt and pepper
250
ml
light cream (10%)
whipped cream
black lumpfish roe (optional)
chopped chives
METHOD
- place the mushrooms and shallots in a skillet; add the Port; bring to a boil; reduce the heat to low and simmer for 20 minutes;
- remove from the heat and put through a strainer or purée in a blender;
- add the cream;
- return to the heat; bring just to the boiling point, reduce the heat and simmer 15 minutes longer;
- season with salt and pepper; ladle into bowls; sprinkle with chopped chives;
- serve with the whipped cream and caviar as described above.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
An original recipe from the Iris Grill Restaurant in the Norfolk Hotel in Nairobi. This soup is always on the menu, an English legacy that has survived despite Africanization.
The mushroom soup is served with a little individual ramekin on the side, set over ice and containing whipped cream and black lumpfish caviar. It makes for an elegant presentation that is as pleasing to the eye as it is to the palate.
- Jacline, Memories of Africa
