Mushroom Cream Soup À La Krollock
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium onion (s)
- 40 g bacon, smoked
- 250 g mushrooms
- 1 tablespoon butter
- 20 g flour
- 2 teaspoons vegetable stock, instant
- 0.5 ½ bunch chives, cut into rolls
- 200 g sour cream or crème fraîche
- 600 ml water
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel onion and chop finely. Cut the bacon into fine cubes. Clean the mushrooms and cut into thin slices.
- Leave the bacon cubes (without fat) in a pan until crispy, then remove and place on kitchen paper.
- Heat the butter in the same saucepan. Then fry the mushrooms and onion in it until golden brown. Season with salt and pepper and then dust with flour and sweat.
- Stir in 600 ml of water and the sour cream and simmer for about 5 minutes, stirring constantly. Then season with the vegetable stock to taste. If you want, you can puree the soup now.
- Arrange the soup on plates and serve garnished with chives and diced bacon.
- Tip: a shot of white wine doesn`t look bad in the soup either.
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