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
Mushroom Cream Soup
Mushroom Cream Soup

Instructions

  1. Wash the mushrooms and cut them into leaves. Finely chop the onion. Heat the broth.
  2. 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.
  3. 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.
  4. Possibly refine with a little white wine.

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