Cold mushroom soup
No cooking required for this cold mushroom soup; if kept thick, it also works as a cold mushroom sauce.
Ingredients
- 200 g chestnut mushrooms, cleaned, prepared and chopped
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 50 g cashew paste (or almond paste)
- 1 tbsp fresh thyme leaves (or small handful of flat-lead parsley, shredded)
- salt, white pepper
Method
- Combine all ingredients, add 400 ml water and blend to a smooth consistency, pass through a fine-meshed sieve. Adjust thickness as preferred, season to taste. Serve chilled.