John Myers
Contents
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Ingredients
- 150 g Sliced mushrooms, frozen
- 1 teaspoon Dried porcini mushrooms
- 0,5 piece Fresh green chilli peppers finely chopped without seeds
- 1 piece Garlic clove finely chopped
- 1 some Butter
- 20 g Flour
- 500 ml Vegetable broth own production
- 75 ml Cream
- 1 pinch Cayenne pepper
- 1 pinch Sea salt from the mill
- 1 some Freshly cut basil leaves
- 1 piece Spring onions fresh, cut
- 1 pinch Sugar
Instructions
- A successful test: I usually make mushroom soup with fresh mushrooms and white wine. But it also tastes good without wine and with frozen mushrooms. Try the recipe out. Of course, you can also use other mushrooms.
- Put the frozen mushrooms in the hot pan. When you have lost the water, reduce the temperature and add some butter to the pan and season the mushrooms. Let fry a little more so that they take on toasted aromas.
- Now add the spring onions, garlic and chilli and sauté them for a few minutes. Finally, the dried porcini mushrooms are folded in.
- Now let the butter melt and mix with the flour. Pour in the broth and stir everything well.
- Now add the mushroom pan to the saucepan and stir in the cream. Season the soup with cayenne pepper, salt and sugar to taste.
- Serve the soup in preheated plates. Garnish with the basil.
- Appendix: I soaked the dried porcini mushrooms for 1 hour and then filtered the soaking water and used it.
Nutrition
Serving: 100gCalories: 291kcalCarbohydrates: 19.9gProtein: 6.1gFat: 21g
