Cream mushroom soup

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40-50 dag of fresh mushrooms
1 small parsley
a piece of celery (the size of a tennis ball)
1 medium carrot
1 large onion onion
18 grams of cream to soups and sauces 12-18%
salt, pepper and a few drops of lemon
a few tablespoons of oil for frying

Ok. 1.5 l of water


Peeled and cut into small pieces celery, parsley and carrots pour 1 litre of water with detergent ok. 1/2 teaspoon salt, cook until tender. In the middle of cooking when vegetables are al dente, add fry for a while on the oil, and then zrumienioną over low heat the onion. Vegetables with bouillon mix in the cream. If it turns out to be thick, add additional 0.5 litres of water.
Add sliced or półplastry and seared in oil mushrooms, salted and sprinkled with freshly ground black pepper, Cook still ok. a 20-minute drive away. If we plan to provide soup with potatoes, add them to the broth along with the mushrooms.
The soup off the fire. Heat treated cream a few tablespoons of the hot broth, combine with soup. Season to taste with salt, pepper, ew. Spice in soups and with lemon juice.

Serve with peas puff, croutons, potatoes or pasta.
Before serving garnish Greens.

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