Reconciliation Soup Recipes

RECONCILIATION SOUP

Steps:

• If using dried mushrooms, soak them in the red wine until they become plump.
• Heat olive oil in a large pot. Saute the garlic clove and all the mushrooms; add the red wine used to soak the dried mushrooms. Stir vigorously for about 5 minutes.
• Add the stock, port and truffled olive oil. Season with salt and pepper, and cook, covered, over low heat until the mushrooms are soft, about 1 hour.
• Transfer the soup to a blender, working in batches to prevent the hot soup from splattering. The soup should be slightly thick. Serve in warmed bowls, garnished with a dollop of sour cream.

RECONCILIATION SOUP

Steps:

• Saute garlic and mushrooms in olive oil, stirring vigorously for about 5 minutes.
• Add the stock, port and truffle oil.
• Season with salt and pepper.
• Cook over low heat with the lid on until the mushrooms are soft.
• Process in the blender. Soup should be slightly thick.
• Serve in warm bowls and garnish with sour cream.

NORTH CROATIAN PORK CHOPS IN MUSHROOM SAUCE

Steps:

• Flat pork chops a bit, pour few drops of Worcestershire sauce on each side and spread out it. Season with salt and pepper, put them on a plate and pour oil over pork chops. Make sure that pork chops are covered with olive oil. Leave them to soak in oil for 60 minutes.
• Cut white mushrooms into leaves, and wild mushrooms into small pieces (if you have dried mushrooms soak them in cold water for 20 minutes and than cut them into small pieces).
• Take a frying pan (preferably Teflon, so you don't have to add more oil), heat it. Cover each chop with flour and than fry it until brownish.
• When finished, put pork chops aside into warm place, add butter and all mushrooms. Season with salt, green pepper and thyme and sauté until mushrooms are soft.
• Put back pork chops, add wine and cook on medium fire for 20 minutes. When you see liquid evaporates add beef stock. Cook for 30 more minutes.
• Before end, remove pork chops aside, add mustard and mix well. Cook for 1 minute, add sour cream and mix again. Put back pork chops, cover with sauce and add parsley leaves. Now it is ready to serve. I would recommend rice or mashed potato to serve with this meal.