Mixed Mushroom Soup, Spicy
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g mushrooms, mixed, finely chopped or diced
- 75 g butter
- 1 clove garlic
- 200 g onion (s), finely chopped
- 15 g parsley, finely chopped
- 4 tablespoons milk
- 40 grams flour
- 1.2 liters vegetable stock
- 4 tablespoon sour cream
- nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- The mixed mushrooms should be fresh from the forest (the more different varieties the better!) And cleaned - not washed!
- Heat half of the butter. Add onion, garlic and parsley and fry for approx. 3 minutes. Add the mushrooms and fry for another 3 minutes. Pour in milk, then season with salt and nutmeg, continue frying a little, then remove from the heat.
- Melt the remaining butter in a 2nd saucepan. Remove the pan from the heat and add the flour. Roast on a low heat until the roux begins to brown. Remove from heat again and mix in the broth, ladle by spoon. Always stir to avoid clumping. Return to the stove over a moderate heat.
- When the whole broth has been mixed in, add the mushroom mixture, bring to the boil and cook for approx. 20 minutes. Season to taste with salt and pepper.
- Add 1 tablespoon of sour cream to each plate and serve quickly.
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