Summary

Ingredients

• 200 g mushrooms, brown, fresh
• 160 g reen beans (can)
• 2 tablespoon sunflower oil
• 30 g butter
• 35 g flour
• 750 ml vegetable stock
• 200 ml cream
• salt and pepper
• some stalks parsley

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Instructions

1. Clean the mushrooms and cut into thin slices. Set aside some of the slices for decoration, dice the rest.
2. Heat the oil and fry the mushrooms on all sides for 5 - 8 minutes.
3. Melt the butter in a saucepan. Stir in the flour and deglaze with the broth while stirring. Puree the mushroom cubes with some of the cream. Add the mushrooms and beans to the soup, refine with the cream and let the soup simmer for a few minutes. Season to taste with salt and pepper.
4. Arrange in soup bowls or deep plates decorated with the parsley and mushroom slices and serve.