in Soup Recipes

Mushroom and princess bean cream soup à la Didi

updated

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Ingredients for 5 servings:

  • 200 g mushrooms, brown, fresh
  • 160 g green beans (can)
  • 2 tbsp sunflower oil
  • 30 g butter
  • 35 g flour
  • 750 ml vegetable stock
  • 200 ml cream
  • salt and pepper
  • a few stalks of parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Clean the mushrooms and slice them thinly. Set some aside for garnish and dice the rest. Heat the oil and fry the mushrooms on all sides for 5-8 minutes. Melt the butter in a saucepan. Stir in the flour and deglaze with the broth, stirring continuously. Puree the mushrooms with some of the cream. Add the mushrooms and beans to the soup, add the cream, and simmer for a few minutes. Season with salt and pepper. Serve in soup bowls or deep plates, garnished with the parsley and sliced ​​mushrooms.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Mushroom and princess bean cream soup à la Didi