Bolete Mushrooms Soup Food

BOLETE MUSHROOMS SOUP RECIPE

Steps:

• Wash carefully mushrooms with few water. Use a paintbrush (not kidding) to remove dirt if necessary. Then cut and hold.
• Slice finely shallot after removing green sprout if any.
• Melt butter in a casserole dish and fry shallot and boletes during 3 minutes.
• Pour chicken bouillon and cook for approximately 10 minutes.
• Add cream, a bit of pepper from mill and mix finely.

POLISH WILD MUSHROOM SOUP

Steps:

• Cover mushrooms with cold water and soak overnight.
• Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.
• Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.
• Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours.
• Melt the butter in a heavy skillet, add the onion, sauté until golden brown then add to the soup.
• Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.
• Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbs sour cream and sprinkle with parsley.