This ancient soup recipe is found in a cookbook of Apikura, written in the IV century BC. The following ingredients are mentioned: wheat, olive oil, minced meat, brains, pepper, bay leaves, cumin, wine and fermented fish sauce. I will tell you how to cook the cream of mushroom soup. If you are interested in proportions, it all depends on how many people you are going to feed. My family does not suffer from lack of appetite 🙂 So I took 1.5 quarts of water.
Remember that our goal is to make a thick soup!
- Mushrooms 14 oz
- Cream cheese 9 oz
- Cream 6 oz
- Olives, Pepper (opional).
Cut the mushrooms into small pieces.
Put the mushrooms in a pan and add 1 teaspoon of salt. Cover and simmer gently. Then put 2 tablespoons of flour.
Stir flour and mushrooms until you obtain a homogeneous, viscous mass. Once everything is well mixed, remove mushrooms from the stove. The mushrooms should be sticky.
Now put all the weight in the blender Cuisinart DLC-2A Mini Prep.
After processing in the blender you should get mushroom porridge.
Bring water to boil. After water boils put in mushroom porridge. Reduce the heat to barely boiling and stir all the time.
When everything has turned into one mass, add the cream and stir. If you think the soup is not thick enough, cook it on low heat until desired consistency. And do not forget to stir. It remains only to decorate with olives, herbs and sprinkle with pepper to taste.