Mushroom soup
Kitchen:European,
Time: 10 min. Complexity: easily
Servings: 4
You'll need the broth and meat from the holiday braised short ribs recipe; these thyme- and rosemary-infused ingredients will complement the mushrooms from another recipe. The mushroom filling from the pastry will serve as the dressing for this light appetizer soup.
Ingredients:
- 1.5 cups of strong broth, cooked on the bone
- 1 cooked cut of beef ribs + 2 cups of beef broth from the braised ribs recipe
- 1/3 cup filling from the mushroom baskets recipe
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
We recommend
Recipe:
To make soup using the liquid left over from a stew, take a medium saucepan and pour in the beef broth and the braising liquid. Beef ribs stewed with root vegetables in dark beerAdd mushrooms and onions from Mushroom Baskets recipeBring to a boil and add the deboned beef. Heat until the soup is warmed through, then serve.
Categories
recipe / Dinner / Festive dishes / Appetizers / Soups / Soups with dressings / European cuisine / Sandra LeeSimilar recipes
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