MUSHROOM VELOUTE with Imperial Cubes Without cream
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Creamy Mushroom Soup without Cream #creamy #soups #souprecipes #mushroomrecipes ■ Here you can find everything, my books and the things I use in videos, the t-shirts. https://linktr.ee/rapanello Come in and see for yourself. Creamy Mushroom Soup with Imperial Cubes We often associate creamy mushroom soup with freeze-dried ready-made sachets where you add water and the cream is done, in truth it is a very easy and quick cream soup to make and in this case I also want to add an extra touch, adding cubes that are generally used to make imperial soup but which also go very well with other soups, like this one. Ingredients for 4 people 400 g champignon mushrooms Oil 3 tablespoons Garlic 1 clove Salt pepper to taste 4 medium potatoes Parsley Parmesan 4 tablespoons Imperial Cubes 1 egg 15 g Butter 25 g semolina 25 g parmesan Nutmeg Clean the mushrooms by removing soil and impurities, wash them well without soaking them and cut them into 4 fairly large pieces. In a saucepan with a high edge, diameter of about 24 cm, put 3 tablespoons of olive oil and a clove of garlic just crushed, as soon as it is browned add the mushrooms, medium high heat and roast the mushrooms, which at the beginning will release their water, they will have to dry while cooking and then brown and roast, finally salt and pepper. Remove half of the mushrooms, chop them coarsely and set them aside. Remove the garlic, and add the peeled, cleaned and cut potatoes into small cubes. Add a liter and a half of water and bring to the boil, then boil slowly for 40 minutes. Add salt and with an immersion blender grind everything creating a cream. While the soup was cooking, prepare the imperial cubes. Here's how. In a bowl, put the melted butter, and all the other ingredients, mix well and spread the mixture in a small pan, on baking paper, one centimeter thick, and bake at 180 ° C for 20 minutes. You will get something that looks like a small omelette but the consistency and flavor will be very different. Now you can stir the cream, usually you use 2-3 tablespoons of liquid cream, an egg yolk and some cheese but in this case use only 4 tablespoons of parmesan and parsley. Also add the mushrooms that you had previously put aside. Mix well. Put the cream soup in 4 bowls, and in the center of each cup put some crouton-like cubes that you obtained by cutting that kind of omelette you made before. Alternatively, you can make normal croutons. As a variation, you can add some browned bacon such as cracklings. cream soup, mushroom cream soup, mushrooms, mushroom recipes, soups, soup recipes,
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