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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 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.
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1 1/4 lb (1 kg) portobello mushrooms 2 apples, peeled 5 oz (150 g) onions 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

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Ingredients

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  • 1 1/4 lb
    (1 kg)
    portobello mushrooms
  • 2
    apples, peeled
  • 5 oz
    (150 g)
    onions
  • 2 oz
    (50 g)
    butter
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    227 g SELECTED VARIETIES


  • 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
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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

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