John Myers
Soups: Vegetable and Cream Soups with Mushrooms in Egg and Parmesan Coating
The perfect soups: vegetable and cream soups with mushrooms in egg and Parmesan coating recipe with a picture and simple step-by-step instructions.
- 4 tbsp Cooked vegetable scraps – here carrots and kohlrabi
- 100 ml Cream 10% fat
- 4 Mushrooms brown
- 1 Egg
- 2 tbsp Grated Parmesan
- Some parsley for garnish
- Heat the cooked vegetables and puree them with the magic wand. Pour on the cream and, if the consistency is still too firm, add a little water.
- Clean the mushrooms and cut into slices (approx. 1 cm)
- Whisk the Parmesan with the egg. Turn the mushroom slices in it and bake in a hot pan without fat until golden on both sides.
- Place the soup in preheated plates, place four to five mushroom slices on top and garnish with a little parsley. After the freshness is still covered with snow, I had to resort to the rocked parsley.
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