Mushroom soup with Corn bread toast and quenelle of Bread Sausage “Alheira”

Para a sopa:

– 80gr shiitake mushrooms
– 150gr field mushrooms
– 80gr shimeji mushrooms
– 1 small onion
– 100ml cream
– 1 litre vegetable stock
– Cardamom
– 50gr rice flour
– 1 leek


Fry the onion, leek and sliced mushrooms (shiitake, shimeji and field) in a saucepan. Add the vegetable stock. Dissolve the rice flour in some of the stock. Add to the saucepan and bring to the boil. Purée until smooth with a stick blender. Add the cream, heat gently without letting it come to the boil, season with cardamom, salt and pepper. Serve with toasted broa bread and a quenelle of “ALHEIRA”.

Bread Sausage “Alheira” quenelle

– olive oil


Remove the skin from the VEAL ALHEIRA and mash the sausage with a fork. Heat a little olive oil in a frying pan and when it is hot add the VEAL ALHEIRA. Use a wooden spoon to stir and break up the VEAL ALHEIRA, until it is a crumbly paste. Use two spoons to mould quenelles.