Express curry soup and dried black trumpets
l'Essentiel
Very easy - 15 Min
- Dish type : Black trumpets
- Difficulty : Very easy
- Preparation time : 15 min
- Cooking time : 25 min
- Recipe family : Gourmet but quickie
- Cost : €21.50
Shopping List
Ingredients | Quantity | Price |
---|---|---|
Trompettes séchées | €21.50 |
Ingredients (4 servings)
- 1 L chicken broth
- 120 Borde dried black trumpets
- 70 g of rice or 100 g vermicelli or 300 g potatoes
- 1 cl cream
- Curry
- Fresh herbs (optional)
Preparation
- Rehydrate the dried black trumpets following our instructions. Drain them.
- Boil the chicken stock by adding the already moistened and rehydrated black trumpets from the start.
- Add the rice, cream and curry. Season carefully as the chicken broth is already salted. Compensate for evaporation of water and continue cooking under cover for about 20 minutes.
- Before mixing book four pinches of beautiful black trumpets.
- Place on a plate or tureen and arrange on top the black trumpets removed.
- Same process with potatoes and vermicelli: start by cooking the black trumpets and add them for 4 to 5 minutes only: do not mix.
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