JB- Mushroom Sauce
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Ingredients
| Qty | Desc |
|---|---|
| 25g (1oz) | dried mushrooms |
| 275ml (9½fl oz) | boiling water |
| 50g (1¾oz) | butter |
| 110g (4oz) | dark-gilled mushrooms roughly chopped |
| 2 medium | carrots chopped |
| 2 | celery stalks chopped |
| 1 medium | onion chopped |
| 1 | leek washed and chopped |
| 2 | bay leaves |
| 1½ teaspoons | chopped fresh thyme |
| 2 | cloves garlic crushed |
| 2ltr (3½pt) | vegetable stock |
| some | flour to thicken |
.
Method
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Put the dried mushrooms in a jug with 275ml boiling water and leave them to soak for 10 minutes
Melt the butter,
Saute all the prepared vegetables, herbs and garlic, stir well over a gentle heat until everything is glistening with a coating of butter NOT MUSHROOMS.
Pour in the dried mushrooms and their soaking water, followed by 2ltr (3½pt) of hot stock.
Bring up to a gentle simmer and, keeping the heat low, let the soup barely simmer for 1 hour.
After that, place a colander over a large bowl and strain the soup into it.
Remove the bay leaves, and purée the vegetables with a little bit of the stock in a liquidizer , then return this to the rest of the stock and whisk to a smooth consistency.
Add flour and hard boil to reduce.
