How using vegetarian soup pot

This delicious recipe soup cooked slowly eat eight to ten people and makes a wonderful appetizer if you want to do something hot. Obviously, soup is preferable for a classical dinner for a picnic or a buffet where finger food would be more appropriate.

Another benefit to serve the soup as an appetizer recipe is that you can leave it bubbling over far on the stovetop or in the crock pot, without having to keep an eye on it all the time. You can start fungi crockpot soup in the morning and know that it will be ready by the evening. It is fast and if you use a crock pot leaving the furnace and the free stove for other dishes.

Vegetarian food is not needed to present problems because there are so many vegetarian recipes that you can use. If you eat meat eaters not strict you can replace the meat broth and eat vegetarian broth, but this will radically change the flavor of the recipe.

You can use any wine you like for this recipe. White or red would be fine because wine is just to add flavour to the right recipe, use a cup that you opened. Alternatively, you can throw a few tablespoons soup of brandy and sherry instead of this. Is a warmer winter a recipe and it is perfect for the cool season.

What you need:

1/2 oz dried porcini mushrooms2 branches of fresh thyme or 1/2 tsp. dried thyme2 soup cup butter1 boiling water1 can condensed beef consomme2 tbsp balsamic vinegar hachées vinegar4 garlic2 cloves, finely chopped of onions2 lb fresh sliced cremini mushrooms3 boxes condensed beef tea tablespoonful broth1 salt1 2 tsp cracked peppercorns1 bay leaf1 cup wine (red or white) Crumbled soft goat cheeseHeavy creamFinely minced fresh parsley, thyme or chive leaves

How To Make It.

Porcini mushrooms soak in hot water for half an hour, then strain through a sieve and keep the liquid. Pat dry with paper towels fungi and chop them finely. Heat a tablespoon of butter in a frying pan a moderate, and then Cook mushrooms fresh until their liquid exits. Put them in the crock pot.

Make melt remaining butter in the frying pan and sauté the onions until they are soft. Add the porcini reserved mushroom, as well as thyme, garlic, pepper and salt. Cook the mixture for one minute and then transfer the crock pot. Add wine, bay leaf, broth, consumes and liquid reserved. Stir well and cover the crock pot. Bake for 6 to 8 hours on low or three to four hours the.

Discard the bay leaf. Stir in vinegar balsamic vinegar, then shady soup serving bowls and drizzle some cream on top. Sprinkle with herbs soup goat cheese and fresh and serve immediately.