I have been complaining that I can't eat a nice thick soup. No flour means no thick filling soup I thought... Well My husband proved me wrong last night;
Portobello Mushroom Stems cut into pieces, steam in stock until they are soft in medium heat. Add heavy cream and (optional) white wine, salt & pepper, garlic powder, pinch sugar. Boil for 30 minutes and then puree in a mixer or hand mixer. This soup is SIMPLE & AMAZING!
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