Mushroom & Cream soup with Hanepoot
350g – serves 1
Serving suggestion: Serve garnished with freshly-made croutons, or with a few slices of crusty bread, rye would be great, with lashings of butter. To make fresh croutons cut 3 to 4 slices of white bread into cubes. Heat some butter in a frying pan and fry the bread cubes till golden on all sides.
Cooking method: Defrost first, then in a pot, heat over low on a stovetop with the lid on until completely defrosted, stirring occasionally. Raise the heat, lift the lid and stir until the dish is hot. Be careful not to boil. To add an extra dimension, stir in a tot of sweet sherry and a dollop of Créme Fraiche just before serving.
7 in stock
Mushrooms, cream, garlic and fortified wine are a perfect match. Apart from great stew gravies, or as a breakfast treat, they also combine to make a delicious filling winter soup. For this soup, we also add a generous portion of Hanepoot, a sweet dessert wine. Perfect for chilly nights with some chunky bread or fresh croutons.