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Mushroom cream soup Recipe

Name: Mushroom cream soup
Total time: 50 min
Yield: 8
Cuisine: Western European cuisine
Ingredients: 500 g Champignons; 450 g Onion; 100 g Cream Butter 82.5%; 2 tbsp Olive oil; 450 ml Cream 20%; 60 g Wheat flour; 1 l Vegetable broth; 5 g Buckwheat Dry; 120 g parsley; 10 g Coriander; 1 tsp Ground Black Pepper; to taste Salt

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Very tasty toasted bread with croutons.

min

servings

Per serving

327

Calories

Protein

Fat

Carbs

Total for 8 servings — 2616 Calories · 56 Protein · 208 Fat · 144 Carbs

Ingredients

8 servings

Champignons500 g

Onion450 g

Cream Butter 82.5%100 g

Olive oil2 tbsp

Cream 20%450 ml

Wheat flour60 g

Vegetable broth1 l

Buckwheat Dry5 g

parsley120 g

Coriander10 g

Ground Black Pepper1 tsp

Saltto taste

Preparation

Wash, clean the mushrooms and dry with a paper towel. Cut into small pieces and set aside. In a large saucepan, pour 1 tablespoon of olive oil and simmer. Then add the mushrooms and becondara. Stew for 10 minutes or until slightly golden brown. Transfer the mushrooms to a bowl and set aside.

In the same saucepan, heat 1 tablespoon of olive oil and add finely chopped onions. Simmer over low heat for 15 minutes, covered, stirring occasionally. When the onions are cooked, add mushrooms.

Then add the butter. When the butter melts, add the flour and stir for 1 minute. Then pour in the vegetable broth and stir for another 1 minute so that you clean the bottom of the pot (remove the frying bits). Add salt, pepper and bring to a boil. Reduce the heat and boil for another 15 minutes. Then add the cream and chopped parsley. Do not boil. Serve hot and simmer.