Mushroom Cream Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g mushrooms, fresh
- 1 small onion (s)
- 2 tablespoon butter
- Parsley, to taste
- 2 tablespoon flour
- 375 ml vegetable stock, hot
- 125 ml sweet cream
- salt
- Pepper, whiter
Print Recipe
Pin Recipe Instructions
- Wash the mushrooms and cut them into leaves. Finely chop the onion. Heat the broth.
- Melt 1 tablespoon of butter in a small saucepan and fry the onion and mushrooms in it. Add the parsley and set the saucepan aside.
- Melt the remaining butter in another saucepan, dust in the flour and fry until light yellow. Then pour in the hot broth and bring to the boil several times while stirring with a whisk. Stir in the cream and season with salt and pepper, add the mushrooms and onions and stir in well. Add the rest of the parsley.
- Possibly refine with a little white wine.
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