Stimulus Soup from Blood Stimulus Core
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg mushrooms (blood irritants)
- 3 onion (s)
- 50 g butter
- 200 ml vegetable stock
- 200 ml white wine
- 100 ml cream
- 100 ml milk
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon pepper
- 1 tablespoon soy sauce, or Maggi
- 250 g ham, raw, diced
- some parsley, chopped
Print Recipe
Pin Recipe Instructions
- Clean and quarter the mushrooms. Roughly dice the onions.
- Melt the butter in a saucepan and fry the diced onions in it until they are lightly brown. Deglaze with white wine and cook for 3 minutes without a lid. Add the vegetable stock and reduce the temperature so that the contents of the pot only simmer slightly. Add the mushrooms and simmer for 15 minutes with the lid closed. Stir vigorously every 5 minutes.
- Remove the pan from the heat, add the cream, milk, salt, sugar and pepper and puree with a hand blender. Season to taste with soy sauce or Maggi seasoning, depending on your taste. Sprinkle with a little parsley after serving.
- If you like, fry the diced raw ham in a pan until crispy and serve as an insert in a separate bowl.
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