Rosemary and Honey Soup
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 shallot (s)
- 80 g mushrooms
- 1 teaspoon butter
- 120 ml vegetable stock
- 1 teaspoon rosemary
- 120 ml cream
- 1 teaspoon honey
- Salt and pepper, optional
Print Recipe
Pin Recipe Instructions
- Dice the shallot and mushrooms.
- Melt the butter in a saucepan and sauté the shallot in it. After about 3 minutes add the mushrooms and pour the stock on top. Add rosemary. Bring to the boil and simmer for 10-15 minutes, then pour in the cream.
- Process the soup with a hand blender and stir in the honey. If necessary, season with salt and pepper.
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