Wild mushrooms are available commercially and an increasing range of cultivated varieties is now to be found in most supermarkets.
Serves 4
Ingredients
450g veal, thinly sliced
450g veal bones
1.2 litres / 5 cups water
1 small onion
6 peppercorns
1 teaspoon cloves
pinch of mace
140g oyster and shiitake mushrooms, roughly chopped
150ml / 5/8 cup double cream
100g / ¾ cup dried vermicelli
1 tablespoon cornflour
3 tablespoons milk
Salt and pepper
Method
1. Put the veal, bones and water into a large sauce. Bring to the boil and lower the heat. Add the onion, peppercorns, cloves and mace and simmer for about 3 hours, until the veal stock is reduced by one-third.
2. Strain the stock, skim off any fat on the surface with a slotted spoon, and pour the stock into a clean saucepan. Add the veal meat to the pan.
3. Add the mushrooms and cream, bring to the boil over low heat and simmer for 12 minutes. Meanwhile, cook the vermicelli in lightly salted boiling water until tender, but still firm to the bite. Drain and keep warm.
4. Mix together the cornflour and milk to form a smooth paste. Stir into the soup to thicken. Season to taste with salt and pepper and just before serving, add the vermicelli. Transfer the soup to a warm tureen and serve immediately.
Cook's Tip
You can make this soup with the more inexpensive cuts of veal, such as breast or neck slices. These are lean and the long cooking time ensures that the meat is really tender.
