Mushroom cream pot with mettends

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
3 3
Warms heart and stomach on cool days: the hearty stew with lots of vegetables and the fine smoky taste of spicy sausages
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 500 g small mushrooms
  • 1 Onion
  • 1 collar Soup greens (approx. 600 g)
  • 4 Mettenden (à approx. 75 g)
  • 2-3 TABLESPOONS Oil
  • 1 branch/s Rosemary
  • 2 TABLESPOONS Flour
  • 200 g Whipped cream
  • 1 TABLESPOON Vegetable broth (instant)
  • 4 Stem/s Parsley
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar

Directions

  1. 1

    Clean, wash and halve the mushrooms. Peel and finely chop the onion. Clean or peel, wash and finely chop the greens. Slice the mead ends.

  2. 2

    Heat the oil in a pot. Fry the sausage slices for about 2 minutes. Add the mushrooms and fry well while turning. Add soup vegetables and onion and fry briefly. Wash the rosemary, chop roughly and add.

  3. 3

    Dust everything with flour and sweat briefly. Add 3⁄4 l water and cream. Bring to the boil, stir in broth and simmer for about 5 minutes. Wash and chop parsley. Season soup with salt, pepper and 1 pinch of sugar. Stir in parsley.

Nutrition Facts

KCAL
480 kcal
CARBS
14 g
FATS
37 g
PROTEINS
19 g