Mushroom cream soup with shiitake

Name: Mushroom cream soup with shiitake
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Mushrooms; 100 g Shiitake mushrooms (see tip); 30 g butter/margarine; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 (30 g) go. Tbsp. flour; 200 g Whipped cream; 2-3 TEASPOONS Vegetable broth (instant); 1/2 bunch Chives; 7-10 Tbsp colourful pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Mushrooms
100 g Shiitake mushrooms (see tip)
30 g butter/margarine
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 (30 g) go. Tbsp. flour
200 g Whipped cream
2-3 TEASPOONS Vegetable broth (instant)
1/2 bunch Chives
7-10 Tbsp colourful pepper

Directions

1
Cleaning mushrooms. Wash and slice the mushrooms. Cut the shiitake into quarters if necessary. Fry the mushrooms in hot fat while turning for about 5 minutes. Season with salt and pepper. Dust with flour and sauté briefly while turning
2
Add cream and 600 ml water while stirring and bring to the boil. Dissolve the stock in it. Let the soup simmer for about 5 minutes. Season to taste with salt and pepper
3
Wash the chives, cut into fine rolls and add to the soup. Arrange and possibly sprinkle with colored pepper
4
Shiitakes are cultivated mushrooms with a strong aroma. You can use the whole mushroom; if necessary, just cut the tough stems a little shorter
5
You can also take dried shiitake mushrooms: soak them in warm water for about 30 minutes and let them drain. Only add with the broth and cook along