Mushroom cream soup with shiitake

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3 2
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. 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. 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. 3

    Wash the chives, cut into fine rolls and add to the soup. Arrange and possibly sprinkle with colored pepper

  4. 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. 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

Nutrition Facts

KCAL
260 kcal
CARBS
8 g
FATS
23 g
PROTEINS
4 g

Categories & Tags

AppetizerChristmas