Cream of Mmush Room Soup
|Freshly ground pepper||To Taste|
|Garlic||3 Clove (15 gm), finely chopped|
|Chicken stock/Water and chicken stock cubes||1 1⁄4 Liter|
|Tabasco sauce||2 Drop (Few Drops Required)|
|Croutons||1 Cup (16 tbs) (For Serving)|
Before cooking mushrooms, select some of the smallest ones and take a slice from the centre of each so that you have the outline of the mushroom.
Put aside for garnish.
Wash mushrooms, do not peel them, remove stalks and chop coarsely.
Fry mushrooms in sizzling butter with a good grind of fresh pepper and salt.
Cool, press through a sieve or puree in an electric blender with garlic and 250 ml (1 cup) of stock.
Add puree to remaining stock, in a large saucepan, bring to simmering point.
Add tabasco sauce.
Stir in warm cream.
Add mushroom slices and simmer 5 minutes.
Taste and adjust seasoning if necessary.
Serve hot with croutons.