mushroom and almond soup with fino (sopa de setas)rating:
4 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, thinly sliced
3/4 teaspoon fresh thyme leaves
250g mushrooms (flat field or a mixture of field and wild Uk chanterelles or pied de mouton), finely chopped
1 litre Chicken Stock (see page 175) or water
1 1/2 dessertspoons dried porcini mushrooms, covered with boiling water to infuse
130g blanched almonds, lightly toasted
1 smalI bunch fresh fIat-leaf parsley, roughly chopped
sea salt and black pepper
meanwhile, pound the almonds in small batches in a pestle and morted, or in a blender, until as fine as possible. Stir the almonds and parsley into the soup, taste for seasoning, and serve.
Sounds like a lovely recipe. Another one for my bag and my cooking pot. Would really love to try this recipe. Thanks for posting.