2 teaspoons garlic, minced
4 ounces olive oil
8 ounces assorted wild mushrooms
such as shiitake, oyster, cèpes and morels
24 ounces brown veal stock
2 tablespoons fresh parsley, minced
4 tablespoons fresh mint, minced
salt and pepper, to taste
french bread croutons, as needed to garnish
fresh parsley, chopped fine, as needed to garnish
Servings: 5
1. Briefly sauté the garlic in the olive oil. Add the mushrooms and cook until tender and the liquid has evaporated.
2. Add the veal broth, parsley and mint; simmer for 15 minutes. Season to taste.
3. Place one crouton in each soup bowl. Ladle in the soup and garnish with the finely chopped parsley.
Yield: 1 quart (1 liter)
4 ounces olive oil
8 ounces assorted wild mushrooms
such as shiitake, oyster, cèpes and morels
24 ounces brown veal stock
2 tablespoons fresh parsley, minced
4 tablespoons fresh mint, minced
salt and pepper, to taste
french bread croutons, as needed to garnish
fresh parsley, chopped fine, as needed to garnish
Servings: 5
1. Briefly sauté the garlic in the olive oil. Add the mushrooms and cook until tender and the liquid has evaporated.
2. Add the veal broth, parsley and mint; simmer for 15 minutes. Season to taste.
3. Place one crouton in each soup bowl. Ladle in the soup and garnish with the finely chopped parsley.
Yield: 1 quart (1 liter)
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