Mushroom Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g white or brown mushrooms or oyster mushrooms
- 1 onion (s)
- 35 g butter or mararine
- 35 g wheat flour
- 1 liter vegetable broth
- 1 cup crème double or creme fraîche
- salt and pepper
- 1 tablespoon basil, chopped
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms or oyster mushrooms and rub with kitchen paper. If necessary, rinse, pat dry and cut into slices or pieces. Peel and dice the onion.
- Melt the butter or margarine in a saucepan. Sweat the onion cubes and mushroom slices or pieces while stirring. Dust the flour over it, stir and sauté briefly.
- Pour in the vegetable stock, whisk through well with a whisk, making sure that there are no lumps. Bring the soup to a boil and cook over low heat for about 5 minutes without a lid, stirring occasionally.
- Stir in the creme double or creme fraîche. Season the soup with salt and pepper and sprinkle with basil.
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