Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 ml forest mushroom stock or meat broth
- 1 tablespoon port wine, white
- 200 g mushrooms (forest), mixed or individual varieties
- 20 g butter, or mararine
- salt and pepper
- 0.5 teaspoon ½ thyme, fresh
- 2 tablespoon whipped cream
- 1 tablespoon parsley, chopped
- possibly flour, for binding
Print Recipe
Pin Recipe Instructions
- Bring the mushroom stock to the boil briefly and season with the port wine.
- Clean and quarter the mushrooms. Fry in hot fat. Season well with salt, pepper and thyme and toss briefly. Pour the whipped cream into the soup, divide over 4 plates, serve sprinkled with the mushrooms and parsley.
- If desired, you can tie the soup with a little flour.
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