Mushroom cream pot with mettends

Name: Mushroom cream pot with mettends
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

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
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
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
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.