Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 35 minuti |
Ingredients
| 500 g | mixed mushrooms already cleaned |
| 500 mL | hot vegetable broth |
| 100 mL | Sterilgarda sour cream |
| 30 mL | dry marsala |
| 20 g | butter |
| 4 cucchiai | extra virgin olive oil |
| 4 | shallots |
| 2 | sprigs of fresh thyme |
| q.b. | it rises up |
| q.b. | black pepper |
| 120 g | homemade bread |
Preparation
- Melt the butter in a saucepan and sauté the finely sliced shallots.
- Add the mushrooms and brown well.
- Remove four tablespoons of browned mushrooms and set aside for the final decoration.
- Cover the mushrooms with the hot broth, add the Sterilgarda sour cream, and bring to a boil.
- Cover and cook over low heat for 20 minutes, stirring occasionally.
- Season with salt and pepper, add the Marsala.
- Blend with an immersion blender until you obtain a smooth cream.
- Pour the cream soup into plates and decorate with the reserved mushrooms.
- Cut the bread into cubes, drizzle with oil, and toast in a pan or oven until golden brown.
- Finish with freshly ground pepper, a few thyme leaves, a drizzle of extra virgin olive oil, and the croutons.
Prepare the meat broth. Remove the excess fat from the beef tenderloin, then wrap it tightly in plastic wrap. Let it rest in the refrigerator for 30 minutes. ...
Social Wall