Niederfinow Mustard Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.75 liter ¾ beef broth
- 1 onion (s), finely chopped
- 1 teaspoon chives
- 1 teaspoon parsley
- 2 tablespoon mustard, coarse (Niederfinower)
- 1 tablespoon mustard (dill mustard)
- 1 tablespoon butter
- 4 tablespoon heavy cream
- 60 g mushrooms, fresh forest mushrooms or 15 dried porcini mushrooms
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Sweat the onion in the butter until golden and then add the mushrooms cut into pieces. Let everything sweat through and fill up with the stock and possibly the soaking water for the mushrooms. Add the mustard, salt and pepper to the soup and bring to the boil. Then simmer gently for 10-15 minutes. Finally stir in the cream, season to taste again and add the herbs.
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