Risoni and Mushroom Broth

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the butter in a large saucepan over low heat and cook the garlic and onion for 1 minute. Add the mushroom and cook gently, without colouring, for about 5 minutes. (Set aside a few mushroom slices to use as a garnish) Add the chicken stock and cook for 10 minutes.

Step 2

Allow the soup to cool slightly before transferring to a food processor and blending until smooth. Or use a hand blender in the pot once slightly cooled.

Step 3

Meanwhile, add the risoni to a large saucepan of rapidly boiling salted water and cook until al dente, then drain and set aside.

Step 4

Return the soup to a clean pan and stir in the risoni and cream. Heat through and season to taste. Garnish with the reserved mushrooms.