Cooking Instructions
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Step 1
Chop
Mushrooms (200 g)
.
Step 2
Sauté the mushrooms,
Garlic (1 clove)
, and
Onions (9 g)
in
Oil (15 mL)
for a couple of seconds until softened.
Step 3
Add
Chicken Stock (480 mL)
,
Bay Leaf (1)
,
Fresh Rosemary (to taste)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
to the pot and simmer over medium-high heat for 10 minutes.
Step 4
Discard the bay leaves and rosemary. Set aside a couple of mushroom pieces and puree the rest in the blender.
