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Cream of Portobello and Apple Soup with Whipped Cream and Pink Pepper https://www.metro.ca/userfiles/image/recipes/creme-portobellos-pommes-chantilly-poivre-rose-3999.jpg PT15M PT20M PT35M
20 minutesScoop flesh out of 4 perfect mushrooms, leaving sides 1/2 in. (1 cm) thick.Chop mushrooms, apples and onions.In a pot, sweat mushrooms, apples and onions in butter. Add flour and cook 1 min. Pour in chicken broth and simmer 15 min.Purée in the blender until smooth and creamy. Return to pot. Turn the burner off. Season with salt and pepper to taste, and gently stir in half the cream.Whip remaining cream until peaks form.Pour soup into mushroom bowls, top with a dollop of whipped cream and sprinkle with crushed peppercorns.
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1 1/4 lb (1 kg) portobello mushrooms 2 apples, peeled 5 oz (150 g) onion 2 oz (50 g) butter 2 Tbsp. (30 mL) flour 4 cups (1 L) chicken broth salt and pepper 1 cup (250 mL) whipping cream 1 pinch crushed pink peppercorns
Cream of Portobello and Apple Soup with Whipped Cream and Pink Pepper

Cream of Portobello and Apple Soup with Whipped Cream and Pink Pepper

Rate this recipe
1 Vote
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/4 lb
    (1 kg)
    portobello mushrooms
  • 2
    apples, peeled
  • 5 oz
    (150 g)
    onion
  • 2 oz
    (50 g)
    butter
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    454 G SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    flour
  • 4 cups
    (1 L)
    chicken broth

  • salt and pepper
  • 1 cup
    (250 mL)
    whipping cream
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    SO DELICIOUS GLUTEN-FREE WHIPPED TOPPING

    SO DELICIOUS GLUTEN-FREE WHIPPED TOPPING

    $5.49 ea.

    266 ml


  • 1 pinch
    crushed pink peppercorns
Imprimer ma sélection

Preparation

20 minutes

Scoop flesh out of 4 perfect mushrooms, leaving sides 1/2 in. (1 cm) thick.

Chop mushrooms, apples and onions.

In a pot, sweat mushrooms, apples and onions in butter. Add flour and cook 1 min. Pour in chicken broth and simmer 15 min.

Purée in the blender until smooth and creamy. Return to pot. Turn the burner off. Season with salt and pepper to taste, and gently stir in half the cream.

Whip remaining cream until peaks form.

Pour soup into mushroom bowls, top with a dollop of whipped cream and sprinkle with crushed peppercorns.

Source : Ass. des Jardiniers-Maraîchers du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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