mushroom and almond soup with fino (sopa de setas)

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

heat the oil in a saucepan over a medium heat, soften the onion and garlic for 15-20 minutes until golden and sweet, stirring every now and then. Add the thyme and fresh mushrooms and cook for another 15 minutes or until the moisture or until the moisture in the mushrooms has evaporated. Season with salt and pepper. Now add your stock or water, fino and chopped dried porcini and their juice to the pan, bringto the boiI and simmer for 5 minutes.

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.

1 comment to this

danadooley said on 25 Mar 2008 at 08:33:28:

Sounds like a lovely recipe. Another one for my bag and my cooking pot. Would really love to try this recipe. Thanks for posting.