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Categories:Viewed: 105 - Published at: 5 years ago
Ingredients
- 5 oz veal sausage, finely chopped
- 1 bunch parsley, finely chopped
- 1 2/3 cup vegetable stock
- 1 tsp butter
- 3 oz small shiitake mushrooms
Method
- Mash the sausage and parsley in a bowl and season with salt and pepper. Heat the stock in a pan and, using 2 spoons, form the sausage mixture into egg-shaped quenelles, and place in the stock to cook.
- Melt the butter in a frying pan and saute the mushrooms. Season with salt and pepper and add to the soup then serve.