How many recipes did you ever dream about. I mean after cooking and eating them. This is one of those.
Ingredients
- 1000 g/ 5 cups of washed, mushrooms 2.5 mm sliced. Get the best mushrooms you can.
- 1 bunch of celery
- 1 yellow onion chopped finely
- a handful of dried porcini or shitake mushrooms
- 1L to 2L stock, origin at your discretion plus a bay leaf and a few peppercorns
- 8 cloves of garlic
- a small handful of arborio rice
- ½ cup of heavy cream
Method
- melt 2 tbsp unsalted butter in 30 mL olive oil
- gently fry the onion in the butter and oil until soft, in a large stock pot. 10 min
- bring the stock to a boil with 3-4 sticks of celery, half the dried mushrooms, the arborio rice and bay leaf
- add the mushrooms to the onions add a pinch of salt
- gently mix and fry until they soften.
- Add 1L strained stock to cover the mushrooms, along with the dried mushrooms and the mushrooms in the sieve
- heat on very low for 20 min
- stir in the cream
- mix, taste and season.
- wait 15 min, stirring gently
- put the crushed peeled garlic in the soup or back in the fridge. ha ha. cook joke. make the soup twice and try one with or without garlic.