Mushroom cream soup

Fresh champignons250 gramschicken broth300 millilitersCream 10% fat100 millilitersButter2 tbsp.Bulb onions1 piece1 tbsp.Olive oil
  • Flow temperature:Hot dish
  • Processing Type:Cooking
mince finely chopped and fry in hot olive oil until soft. Mushrooms cut into thin plates, add to onions and simmer for about 5 minutes. In a saucepan with thick walls, melt the butter and fry the flour on it for a minute. Stir in the broth. When it boils, add onions and mushrooms. Stir and bring to a boil again. Add salt, pepper and grind in a blender until smooth. Add cream, bring to a boil again and let cool for a while. Ready to serve the soup with wheat crackers.

Date: 09.10.2018, 22:46 / Views: 65291

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