@fessalofficiel07: ⚽⚽ efooball ⚽⚽

⚔️☠️⚔️🇳🇪 fessal officiel⚔️☠️
⚔️☠️⚔️🇳🇪 fessal officiel⚔️☠️
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Region: NE
Sunday 08 November 2026 14:19:08 GMT
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2026-11-08 14:28:40
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fessalofficiel07
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Ingredients: 	●	1 lb (450 g) fresh mushrooms (king oyster, chanterelles & wild mushroom mix) 	●	20–25 g dried wild  mushroom mix  	●	2 cups hot water (for soaking) 	●	5–6 slices thick-cut bacon, chopped 	●	2 tbsp butter 	●	2 shallots diced  	●	3 garlic cloves, minced 	●	3–4 sprigs fresh thyme 	●	1 bay leaf 	●	1½ tbsp all-purpose flour 	●	½ cup dry white wine 	●	4 cups chicken broth 	●	12 oz (340 g) Yukon Gold potatoes, diced 	●	¾ cup heavy cream 	●	1½–2 tbsp white miso paste 	●	Pinch of nutmeg & cayenne 	●	Salt & black pepper For serving: 	●	Crispy bacon & sautéed mushrooms 	●	Fresh thyme or chives 	●	Sherry vinegar 	 Instructions: 	1.	Soak dried wild mushrooms in hot water for 20–25 minutes. Chop the softened mushrooms and strain the soaking liquid. Reserve about 1 cup. 	2.	Cook bacon in a Dutch oven until crispy. Remove and reserve, leaving 1–2 tbsp bacon fat in the pot. 	3.	Sear fresh mushrooms in batches until deeply golden. Set aside a handful for topping. 	4.	Add butter shallots and to the pot. Sauté for 5–7 minutes, then add garlic, dried mushrooms , thyme and bay leaf. 	5.	Return mushrooms to the pot. Stir in flour and cook for 1 minute. Deglaze with white wine and simmer for 2–3 minutes. 	6.	Add chicken broth, reserved mushroom liquid, diced potatoes, nutmeg, cayenne and black pepper. Simmer for 15–20 minutes until potatoes are tender. 	7.	Remove thyme stems and bay leaf. Lightly mash some potatoes for a thicker consistency. Stir in heavy cream and warm gently. 	8.	Turn off the heat. Whisk white miso with a little warm broth, then stir it back into the soup. Adjust seasoning. 	9.	Ladle into bowls. Top with crispy bacon, golden mushrooms, fresh herbs and a few drops of sherry vinegar directly into each bowl for that perfect finishing touch.
Ingredients: ● 1 lb (450 g) fresh mushrooms (king oyster, chanterelles & wild mushroom mix) ● 20–25 g dried wild mushroom mix ● 2 cups hot water (for soaking) ● 5–6 slices thick-cut bacon, chopped ● 2 tbsp butter ● 2 shallots diced ● 3 garlic cloves, minced ● 3–4 sprigs fresh thyme ● 1 bay leaf ● 1½ tbsp all-purpose flour ● ½ cup dry white wine ● 4 cups chicken broth ● 12 oz (340 g) Yukon Gold potatoes, diced ● ¾ cup heavy cream ● 1½–2 tbsp white miso paste ● Pinch of nutmeg & cayenne ● Salt & black pepper For serving: ● Crispy bacon & sautéed mushrooms ● Fresh thyme or chives ● Sherry vinegar Instructions: 1. Soak dried wild mushrooms in hot water for 20–25 minutes. Chop the softened mushrooms and strain the soaking liquid. Reserve about 1 cup. 2. Cook bacon in a Dutch oven until crispy. Remove and reserve, leaving 1–2 tbsp bacon fat in the pot. 3. Sear fresh mushrooms in batches until deeply golden. Set aside a handful for topping. 4. Add butter shallots and to the pot. Sauté for 5–7 minutes, then add garlic, dried mushrooms , thyme and bay leaf. 5. Return mushrooms to the pot. Stir in flour and cook for 1 minute. Deglaze with white wine and simmer for 2–3 minutes. 6. Add chicken broth, reserved mushroom liquid, diced potatoes, nutmeg, cayenne and black pepper. Simmer for 15–20 minutes until potatoes are tender. 7. Remove thyme stems and bay leaf. Lightly mash some potatoes for a thicker consistency. Stir in heavy cream and warm gently. 8. Turn off the heat. Whisk white miso with a little warm broth, then stir it back into the soup. Adjust seasoning. 9. Ladle into bowls. Top with crispy bacon, golden mushrooms, fresh herbs and a few drops of sherry vinegar directly into each bowl for that perfect finishing touch.

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