John Myers
Contents
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Ingredients
- 300 g Boletus
- 300 g Mushrooms
- 1 Carrot
- 1 Onion
- 2 Potato
- 200 ml Whipped cream
- 1 tbsp Clarified butter or margarine
- Salt
- Pepper
Instructions
- Clean the mushrooms. Peel the carrots, onions and potatoes. Cut everything into large pieces.
- In a saucepan with a little clarified butter, sweat the vegetables until golden brown. Pour water over so that the vegetables are barely covered and cook for approx. 30 minutes until soft. Add the mushrooms, season and cook for another 10 minutes. Add the whipped cream to the soup and puree the soup. Serving suggestion: Serve the soup with white bread croutons and a small dollop of cream.
Nutrition
Serving: 100gCalories: 98kcalCarbohydrates: 1.1gProtein: 4.7gFat: 8.4g
