Sunday, April 18, 2010
#75 Special Mushroom Soup
The way of cooking I enjoy most is combining and interpreting recipes the way I feel most like it on the day.
So today's soup was not initially planned to be like this, but I changed some thing in the process.
Unlike the most popular ways to cook mushrooms with cream, add some paprika here for a bold red-coloured soup.
Lentils and Portabello Mushrooms Soup.
4-6 portabello mushrooms
10-20 gr butter
1.4 l vegetable stock
150 gr green lentils
2 carrots julienned
1/2 cup sweet corn
1 tbsp paprika
1 large onion chopped
2-3 cloves garlic crushed
1 tbsp olive oil
1/2 tsp ground cumin
salt to taste
chives to garnish
First line a tray and place the mushrooms on it. Top each mushroom with a shaving of butter and bake in the oven at 190C for 15 minutes. Set aside to cool.
In the meantime heat the oil in a saucepan and steam the onion and garlic in it stirring occasionally.
Add the cumin and paprika, stir for a couple of seconds then add the vegetable stock and bring to the boil. When boiling add the lentils, reduce the heat and simmer for 30 minutes. Add the carrots and the sweet corn and continue to simmer for more 10-15 minutes.
When serving top with julienned baked mushrooms.