John Myers
Creamy Mushroom Soup with Stick Sponges, Shitake and Processed Cheese
The perfect creamy mushroom soup with stick sponges, shitake and processed cheese recipe with a picture and simple step-by-step instructions.
- 750 nl Vegetable broth, commodity
- 150 g Canned stick sponges
- 150 g Shitake fresh goods
- 150 g Processed cheese creamy
- 1 Fresh onion
- 1 tbsp Flour
- 2 tbsp Butter
- 1 Pinch of dried thyme
- Pepper and, if necessary, salt
- Finely chop the onion, drain the stick sponge well and rinse. Cut the shitake into slices.
- In a pan, glaze the onion cubes in the butter, then add the shitake, fry for about 3 minutes over medium heat, do not let it brown. Add stick sponges and let simmer for another 2 minutes. Then sprinkle the flour over it. Now pour the broth over it and simmer for about 10 minutes. Season to taste with pepper and marjoram, carefully add salt, the broth is usually salty enough. Mix the processed cheese or cream cheese with the soup, it tastes really very good.
Facebook Comments