Mushroom Broth (mushroom Broth)

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g mushrooms (mixed mushrooms)
  • 2 liters vegetable stock

For the sauce:

  • 50 g butter
  • 100 g flour
  • salt and pepper
  • Vinegar (brandy vinegar)
  • Parsley, chopped
  • some cream
Mushroom Broth (mushroom Broth)
Mushroom Broth (mushroom Broth)

Instructions

  1. Bring the fresh or frozen mushrooms to the boil with the vegetable stock and let them steep for approx. 10 minutes. Strain the mushrooms, save the brew, do not pour away.
  2. Make a light-colored roux from butter and flour and slowly pour in the stock until the stock is creamy. Always stir well to avoid clumping.
  3. Add the mushrooms again and season with salt, pepper and vinegar (depending on your taste). Finish with cream and parsley. In addition, bread dumplings are served.

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