John Myers
Contents
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Ingredients
- 200 g Mushrooms
- 2 Shallots
- 1 Clove of garlic
- 1 tbsp Butter
- 2 tbsp Flour
- 100 ml White wine
- 200 ml Vegetable stock
- 200 ml Cream
- 0,5 bunch Chives
- Sea salt from the mill
- Pepper from the grinder
- Olive oil
Instructions
- Clean the mushrooms and cut into strips. Peel the shallots and the clove of garlic. Finely dice shallots and press on the clove of garlic.
- Heat the butter and a dash of olive oil in a small saucepan. Briefly sweat the shallots and the pressed garlic clove. Take out the garlic clove and fry the mushrooms in the pot.
- Dust the mushrooms with flour and deglaze with white wine. Allow to reduce briefly while stirring. Add the stock and cream while stirring and simmer gently for about 5-10 minutes. Season with salt and pepper. Finely chop the washed chives and add to the garnish except for a little reserve. When the soup is thick, it can be arranged and served.
Nutrition
Serving: 100gCalories: 146kcalCarbohydrates: 5.8gProtein: 3.2gFat: 11.3g
