KACHEN #28 (Autumn 2021) English Edition
Welcome to KACHEN, Luxembourg's premium food and lifestyle magazine. Here you can have a first look at the magazine. You can order the magazine on our online shop (www.luxetastestyle.com/shop) KACHEN is also available in newspaper shops.
Welcome to KACHEN, Luxembourg's premium food and lifestyle magazine.
Here you can have a first look at the magazine.
You can order the magazine on our online shop (www.luxetastestyle.com/shop)
KACHEN is also available in newspaper shops.
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SEASONAL RECIPES<br />
QUICK MUSHROOM<br />
& LEEK SOUP<br />
Serves 4<br />
10 minutes<br />
45 minutes<br />
› 1 bunch leeks, rinsed and chopped<br />
› 1 tsp butter<br />
› 500 g button mushrooms<br />
› 750 ml chicken stock<br />
› 1 sprig thyme<br />
› 2 tbsp dried mushrooms, soaked<br />
› 125 ml double cream<br />
› 1 tbsp cornflour<br />
› Water<br />
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30<br />
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PUT ASIDE A FEW OF THE BROWNED<br />
MUSHROOMS AND SERVE LATER<br />
WITH THE SOUP, AS DEPICTED.<br />
1 Sauté the leeks in a knob of butter<br />
in a large pot until soft.<br />
2 Gently wash or brush the button<br />
mushrooms, quarter or halve<br />
them depending on their size,<br />
then add to the pot and<br />
brown them.<br />
3 Add the chicken stock, a sprig<br />
of thyme and the soaked dried<br />
mushrooms. Stir thoroughly then<br />
let it simmer for 15 minutes.<br />
4 Add the double cream and blend<br />
until smooth.<br />
5 Mix the cornflour with a little<br />
water then add to the soup.<br />
6 Cook for another 20 minutes to<br />
thicken. Serve with toast<br />
or croutons.<br />
WINE PAIRING<br />
Fendant Vétroz<br />
Les Terrasses 2019 - White<br />
Germanier<br />
<strong>KACHEN</strong> No.28 | AUTUMN 21
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