Thuthuntshwane Soup Recipe
A mushroom soup with basil
Ingredients
- 2 tablespoons Cornstarch
- 1 ounce Olive Oil
- 4 ounces Diced Onions
- 1 pound Button Mushrooms
- 1 tablespoon Dried Porcini Mushroom Powder
- 1/2 gallon Water
- 3/4 ounce Vegetable Base
- To Taste Salt
- 1/2 ounce Fresh Garlic
- 3/4 ounce Fresh Basil
Instructions
- Saute diced onions with olive oil until translucent .
- Add button mushrooms, dry porcini mushroom powder, water, vegetable base, fresh garlic, and seasoning.
- Cook for 20 minutes.
- Remove stems from basil.
- Add basil leaves at the end.
- Puree with an immersion blender.
- Bring back to a boil.
- Combine the cornstarch with 2 tablespoons of cold water.
- Stir and add to the boiling soup while whisking continuously.
- Adjust seasoning if needed.