Mushroom cream

Ingredients for 5 servings:

• 10 slices of Edam cheese
• 250 ml Cremefine
• 1 shallot(s)
• salt and pepper
• 500 g mushrooms
• 30 g margarine
• 1 cube of chicken stock for 500 ml
• 500 ml water
• 1 tbsp flour
• 1 tsp lemon juice
• 1 tsp thyme
• ½ bunch parsley
• n. B. Roasted almond flakes for decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

from the show “The Perfect Dinner” on VOX from 17.03.2020

Clean the mushrooms and then slice them. Finely chop the parsley and dice the onion. Dissolve the stock cube in 500 ml of hot water. Melt the margarine in a saucepan and fry the onions. After about 2 minutes, add the mushrooms and thyme and fry. Set aside a few roasted mushrooms for garnish. Stir in the flour, add the chicken broth, and let everything simmer for a good 5 minutes. Add the Cremefine and puree well. Bring back to a boil and season with salt, pepper, and lemon juice. Place two slices of Edam cheese on top of each other on baking paper and bake for about 10 minutes at 180°C with a fan. Serve the soup in 5 bowls and garnish with roasted almond flakes, the remaining mushrooms and the cheese chips. Markus prepared this recipe as a starter on the show “The Perfect Dinner” – Day 2 in Cologne on Tuesday, March 17, 2020.