男女羞羞视频在线观看,国产精品黄色免费,麻豆91在线视频,美女被羞羞免费软件下载,国产的一级片,亚洲熟色妇,天天操夜夜摸,一区二区三区在线电影

Creamy wild mushroom and parsnip soup

Updated: 2011-11-13 14:01

(The New York Times)

  Comments() Print Mail Large Medium  Small
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.

主站蜘蛛池模板: 左权县| 盐城市| 云林县| 凯里市| 曲松县| 香格里拉县| 湘阴县| 光山县| 邢台县| 木里| 定南县| 隆化县| 南岸区| 神木县| 富平县| 红原县| 福鼎市| 金坛市| 闸北区| 托克逊县| 泾阳县| 福泉市| 吉安市| 武鸣县| 永嘉县| 铜山县| 巫山县| 原阳县| 台中市| 巧家县| 祥云县| 牙克石市| 辉南县| 庐江县| 隆回县| 文昌市| 苗栗市| 彭州市| 新宾| 微博| 望谟县| 邵东县| 佛坪县| 中江县| 密云县| 乡城县| 红河县| 马尔康县| 房产| 邛崃市| 雷波县| 丹寨县| 翁源县| 吴江市| 阿克陶县| 巴彦县| 西乌| 称多县| 耒阳市| 元阳县| 黎城县| 腾冲县| 新沂市| 昌江| 同仁县| 项城市| 神农架林区| 台山市| 龙海市| 临汾市| 宜城市| 屏南县| 武冈市| 哈巴河县| 山东| 林州市| 荆门市| 石家庄市| 长春市| 铁力市| 定日县| 南部县|