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| Mushroom Soup |
Ingredients
200 g brown mushrooms (brushed, sliced)
1 pinch black pepper
1 pinch crushed red pepper
2 glasses chicken broth (at room temperature)
1 bay leaf
1/4 glass cream
1 tablespoon butter
1 small onion (finely chopped)
2 tablespoons flour
1/2 teaspoon salt
Cooking Instructions
First saute the onion with butter for a few minutes in a medium sized pot. Take the pot from the heat, add flour, salt, pepper and crushed pepper. Stir using a spoon until creamy without bumps. Slowly add the chicken broth while stirring. Throw in the mushrooms and the bay leaf. Put back on the stove, stir constantly. When it starts bubbling, turn the heat down to medium-low. Cover with the lid and cook for almost twenty minutes. Add the cream and stir. Turn the heat off, take the bay leaf out and serve hot.
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