CREAM OF MUSHROOM

INGREDIENTS:
8 ounces fresh mushrooms

teaspoon salt

2-3 tablespoon of flour

teaspoon pepper

2 cup chicken broth or stock

1 half of onion

1 cup cream

DIRECTIONS:

MINESTRONE SOUP
INGREDIENTS:
25ml Olive oil

500ml Chicken stock

6pinch Fine salt

100g Bacon cube(s)

1whole Red onion(s)

100g Pasta

1whole Zucchini

20g Fresh tomato puree

1whole Stick(s) of celery

6pinch ground black pepper

1whole Carrot(s)

300 g Tinned peeled tomatoes

1whole Potato(s)

75g Parmesan

METHOD
Peel the carrot and the onion and cut into small dice. Cut the
celery and zucchini into small dice the same size as the carrot.
Peel and finely dice the garlic. Chop through the spinach leaves.
Heat the olive oil in a saucepan. Add the bacons and cook for 1
minute. Add the onion, carrot, potato and celery and cook for 3-4
minutes before adding a pinch of salt, some black pepper. Then
add the garlic and the tomato puree. Cook for 1 minute before
adding the chopped tomatoes. Cook for 5-6 minutes and then add
the chicken stock. Bring to the boil, add the pasta and cook for 4
minutes. Add the zucchini and cook for a further 3 minutes. Once
the pasta is cooked and the vegetables are soft,
Serve the soup with a sprinkling of freshly grated parmesan and
garnish with parsley.