Mushroom soup
500 g mixed cultivated mushrooms (for example, dark and light
button mushrooms, Portobello mushrooms, oyster mushrooms
2 onions
1 small leek or 2 spring onions
2 tbsp olive oil
1 tbsp butter
1 can of peeled tomatoes
1½ litre of chicken stock
salt and pepper
4 toasted yesterday’s country bread slices
Thickening
3 tbsp roast almonds
Saffron
2–4 cloves of garlic, chopped
Chop the mushrooms into even pieces and chop the onions. Heat
the butter and oil in a pot. Brown the onions until they start to
get some colour. Add the mushrooms and tomatoes with their juices.
Boil for 10 minutes before adding the chicken stock. Let the soup
simmer for 15 minutes. In the meantime, crush the garlic, roast
almonds, and saffron with a small amount of salt in a mortar or
blender. Add some of the stock to form a paste. Add the paste into
the soup, and place the toasted slice of country bread on top of
the soup. Cook for 5 more minutes. Season with pepper and salt, if
needed.