国产热热热精品,亚洲视频久久】日韩,三级婷婷在线久久,99人妻精品视频,精品九热人人肉肉在线,AV东京热一区二区,91po在线视频观看,久久激情宗合,青青草黄色手机视频

USEUROPEAFRICAASIA 中文雙語Fran?ais
Lifestyle
Home / Lifestyle / Food

Creamy wild mushroom and parsnip soup

The New York Times | Updated: 2011-11-13 14:01
Creamy wild mushroom and parsnip soup

Creamy wild mushroom and parsnip soup [Photo/The New York Times]

2 tablespoons butter

2 medium onions, sliced, about 2 cups

2 small parsnips, peeled and chopped

1 small carrot, peeled and chopped

1 thyme branch, plus 1 teaspoon thyme leaves, finely chopped

1 bay leaf

Salt and pepper

6 cups chicken or vegetable broth, more if necessary

2 tablespoons chopped dried morel or porcini mushrooms, soaked in hot water for 15 minutes, then drained

2 tablespoons olive oil

1/2 pound chanterelles or other wild or cultivated mushrooms, in roughly 1/8-inch slices

2 garlic cloves, minced

6 slices day-old baguette

2 tablespoons chopped parsley

Crème fra?che, optional.

1. Melt the butter in a deep heavy-bottomed soup pot over medium heat. Add the onions, parsnips, carrot, thyme branch and bay leaf. Season generously with salt and pepper. Cook, stirring frequently, until the onion is soft and lightly browned, about 10 minutes

2. Add the broth and the soaked dried mushrooms. Bring to a boil, then adjust the heat to a gentle simmer.

3. Meanwhile, heat the olive oil over high heat in a wide skillet. When the oil is hot, add the chanterelles, stirring with a wooden spoon, allowing them to brown a bit. Season with salt and pepper, then turn the heat to medium and sauté 5 to 7 minutes, until the mushrooms are cooked through. Add the garlic and thyme leaves and cook 1 minute more.

4. Transfer 1/2 cup of the cooked chanterelles to a small skillet and add the rest to the soup. Let the pot simmer until the parsnips and carrot are quite tender, about 15 to 20 minutes.

5. Discard the bay leaf and thyme branch. Purée the soup in a blender and strain through a fine-meshed sieve. Thin with more broth if it is too thick, and correct the seasoning. Keep hot.

6. Warm the reserved mushrooms. Toast the baguette slices lightly and put a spoonful of mushrooms on each.

7. Ladle the hot soup into bowls. Top each bowl with a mushroom toast, a little chopped parsley, and a drizzle of crème fra?che if you like.

Yield: 4 to 6 servings.

Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US
封开县| 内丘县| 台前县| 连州市| 临朐县| 抚松县| 台北县| 纳雍县| 安仁县| 珲春市| 兰坪| 兴宁市| 招远市| 侯马市| 梁河县| 庐江县| 石河子市| 清远市| 托克托县| 涪陵区| 包头市| 资源县| 东乌珠穆沁旗| 荥经县| 珲春市| 花垣县| 玉树县| 农安县| 诸城市| 剑河县| 河北省| 宣城市| 保靖县| 曲水县| 辛集市| 长兴县| 洪江市| 丁青县| 木里| 游戏| 天台县|