- Sauté feature
- Programme: Extra Smooth
Benodigheden
- 400 g mushroom mix
- 50 g lardons
- 1 shallot
- 1 clove of garlic
- 1 tbsp sunflower oil
- 1.2 litre water
- 2 vegetable stock cubes
- pepper, salt, dried thyme
- 100 ml full cream
- sherry
- truffle oil
- 1 tbsp flat-leaf parsley
Bereiding
- Clean the mushrooms. Cut the large mushrooms into pieces.
- Put 1 tbsp sunflower oil in the soup maker and turn on the sauté feature. Heat the oil, fry the lardons until slightly brown, together with the finely diced shallot and garlic. Add the mushrooms and fry for three minutes. Stir regularly.
- Turn off the sauté feature. Remove a few mushroom pieces from the soup maker to use as garnish. Add all remaining ingredients to the soup maker and select the ‘Extra Smooth’ programme.
- When the programme is complete, add the cooking cream, a dash of sherry, and a few drops of truffle oil, if desired. Stir well.
- Pour the soup into a bowl or deep plate and garnish with some sautéed mushroom pieces and chopped parsley.
Enjoy!
April 24, 2024
