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Serves 4
INGREDIENTS:
1 oz. salted butter
1 red onion, finely chopped
1 cup pecans, crushed
2 garlic cloves, halved
5 oz. mushrooms, finely sliced
2 cups vegetable bouillon
1 tsp. nutmeg
5 fl.oz. half and half cream
1 tbsp. cornstarch
2 tsp. water
1 tsp. salt
1 tsp. black pepper
1 cup Leicester cheese, grated
METHOD:
Fry onion and garlic in butter until softened, about 3 minutes. Put pecans butter and onion mixture in a blender. Blend until smooth.
Put pecans mixture into a deep pan. Add mushrooms, vegetable bouillon, nutmeg, cream, salt and black pepper. Bring to a boil and cook for 15 minutes, stirring occasionally.
Meanwhile, combine cornstarch and water until smooth. Add cornstarch mixture to soup. Stir constantly until thickened. Stir in Leicester cheese until melted. Serve red hot with buttered black bread.
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