*Winter — Chapter One.*
How about a soup that feels like une balade en forêt?
Mushrooms are the only beings awake when everybody dort. Dried tomatoes and thyme add to this magnetism.
The Actors
- 4 onions
- 3 garlic cloves
- 4–5 dried tomatoes
- Olive oil
- Balsamic vinegar
- Salt & pepper
- 500 g brown mushrooms
- Garlic powder
- Thyme
- Hot water
- 200 g spinach
- Cream
The Story
Sauté the onions, garlic, and dried tomatoes in olive oil with salt and pepper for about 4 minutes.
Add garlic powder, thyme, and a touch of balsamic vinegar.
I love it, so I used 2 tablespoons, adjust according to your taste and mood.
Then, add the chopped mushrooms. Let them brown and release their essence.
Cover the pot to let them release their water – together with the spices, this creates a fragrant broth.
Pour in the hot water, not too much, just enough to keep the broth rich.
Simmer for 15–20 minutes.
Finally, plonge the spinach and drizzle the cream.
Blend le tout until smooth and velvety.
Enjoy.
The Curtain Call (Storage)
I usually add a little more balsamic and cream when serving. It goes well with the earthiness of the soup.”
Keep in the fridge for a couple of days.
Epilogue
The forest has never been this enchanting.
Related Sketch
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