I needed to use the last of the topinambur from the box, so I tried another recipe from Wiener. This time I monkeyed around with the recipe a bit based on the ingredients in the house, so I used milk instead of cream (though I did add a bit of butter to compensate) and normal brown mushrooms instead of porcini.
Wednesday, March 10, 2010
We ate this with bread and a green salad. I also made some sauerkraut with saucisson vaudoise, but we ate enough soup and bread that the sauerkraut got pushed a night.
I'm sure it would have been considerably better with porcini, but the soup was quite nice as is.