To make this recipe we're going to use two types of mushrooms. Pick up a pack of dried porcini mushrooms and also some white button mushrooms. "You can swap out the white mushrooms for crimini without much difference in taste," Hahn says. Then, while in the produce section, pick up some shallots, garlic, and fresh thyme. You can grab some butter, miso paste, and heavy cream while in the refrigerated section. "Of course, you can easily make this dairy-free by using dairy-free butter and plant-based cream or unsweetened coconut milk," Hahn remarks. Then pick up some marsala wine, vegetable broth and tamari soy sauce, then check your spice cabinet for dried thyme, salt, and pepper. "For that extra special umami flavor we are leaning on the tamari soy sauce and miso paste. Those two items paired with our mushroom blend make this soup oh so delicious," Hahn shares.
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