Cream of Mushroom Soup with Orange Crumble
Cooking: 50 min
40 g of butter (optional)
3 tblspn of oil (45 ml)
100 g coarsley chopped onions
250g fresh portobello
250g fresh shitake
40g dried forest mushroom blend
100 g cut, peeled potato
2,5 l water
125 ml brown rice
1 cube of vegetable and mushroom bouillon
250 ml soy cream (or equivalent)
100 g almonds
Zest from ½ an orange
250 ml chopped parsley
In a medium pot, sauté the onion in the butter and the oil.
Add the fresh mushrooms and the potato pieces.
Add the 2,5L of water, the bouillon cube, the 40g of dried mushrooms and the rice.
Bring to a boil and simmer uncovered for 30 minutes over a medium flame so that the bouillon reduces by a third.
Puré the contents of the pot with a food processor.
Add 250ml of soy cream and mix well.
Add salt and pepper to taste.
Grind the almonds in a coffee grinder.
Grill them in a pan over a high flame.
Mix them into a bowl with the orange zest and parsley.
Serve the soup hot garnished with a spoonful of crumble.