John Myers
Contents
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Ingredients
- 250 g Ground beef
- Clarified butter
- 1 piece Shallot
- 1 piece Leek, about 200 g
- 100 ml Noilly Prat
- 125 ml Milk
- 125 ml Cream
- 5 piece Mushrooms brown
- 5 piece Flour
- 500 ml Vegetable broth
- 200 g Cream cheese
- 1 disc Pumpernickel
- 2 tbsp Chopped hazelnuts
- Butter
- Salt
- Black pepper from the mill
- Nutmeg
- Chives
Instructions
- Clean, halve and slice the leek. Peel and finely dice the shallot. Clean the mushrooms, cut off the ends of the stems and then cut the mushrooms into slices.
- Heat a little clarified butter and fry the mince until crumbly. Add the leek and shallot and fry briefly, season well with salt & pepper, dust with the flour and stir again briefly.
- Now deglaze with the Noilly Prat and let it reduce almost completely. Pour in the vegetable stock, milk and cream, add the mushrooms and simmer gently for 10 minutes.
- Now add the processed cheese and simmer gently for another 5 minutes.
- In the meantime, cut the pumpernickel into small cubes and fry them together with the hazelnuts in hot butter briefly but well. Degrease on crepe, season well with salt & pepper & nutmeg.
- Season the soup again briefly, put in a soup bowl and sprinkle with a little chives, serve with the croutons ..... enjoy your meal .....
- Basic recipe for my "grainy vegetable broth"
Nutrition
Serving: 100gCalories: 233kcalCarbohydrates: 4.2gProtein: 10.9gFat: 18.3g
