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Shaggy Ink Cap* (Vegetarian
Preparation info
4–6
Servings- Difficulty
Easy
Appears in
Published 1990
Ingredients
1 lb 500 g 2 tablespoons
Method
Cooking
Clean the ink caps, discarding the stems, and chop finely. Heat the oil in a pan and sauté for 5–10 minutes. Add the chicken stock, or water for vegetarians. Bring to a gentle simmer and cook for 10 minutes (you may purée the soup at this point for a smoother result but it is not necessary).
Finishing and
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