John Myers
Contents
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Ingredients
- 80 g Shallots
- 1 Pc. Clove of garlic
- 60 g Truffle
- 250 g Mushrooms brown
- 30 g Butter
- 100 ml White wine dry
- 2 tbsp Flour
- 1 l Poultry stock
- 100 g Cream
- 4 tbsp Creme fraiche Cheese
- 2 tsp Parsley
Instructions
- Fry the shallots and garlic, then add the butter and mushrooms and simmer for 10 minutes. Now add white wine and flour and then simmer for another 5 minutes.
- Now add the mushrooms and the stock and simmer for another 15 minutes. Then puree finely, add the cream and creme fraiche and puree again until there is foam.
- Serve on a preheated plate and afterwards spoon the foam onto the soup when serving. Use the parsley as a decoration.
Nutrition
Serving: 100gCalories: 104kcalCarbohydrates: 3gProtein: 4.5gFat: 7.9g
