Today, I’d like to share an easy soup made with plenty of mushrooms, with white wine as a subtle secret ingredient.
It’s simple to make and gently comforting.
Ingredients (Serves 4)
Enoki mushrooms 1 bunch
Lettuce leaves 3
Bacon 70 g
Garlic 1 clove
Extra virgin olive oil 1 tablespoon
Dry white wine 100 ml
Water 800 ml
Chicken bouillon cubes 2
Black pepper to taste
Directions
1.Thinly slice the bacon and grate the garlic. Heat the extra virgin olive oil in a pot over medium heat, add the bacon and garlic, and sauté for a few minutes until fragrant.
2.Trim off the root end of the enoki mushrooms and separate them. Add the enoki mushrooms to the pot from Step 1, then add the white wine, chicken bouillon cubes, and water. Bring to a boil over medium heat. Once boiling, reduce the heat to low and simmer for about 5 minutes.
3.Tear the lettuce into bite-sized pieces. Add the lettuce to the pot from Step 2, and once the lettuce has wilted, turn off the heat. Season with black pepper to taste.
With the leftover soup, add cooked rice and a beaten egg to turn it into a gentle rice porridge.
Or add a splash of cream and grated cheese to turn it into a quick risotto-style variation.