Thick mushroom soup

Thick mushroom soup

Thick mushroom soup


1.5 l vegetable stock
300 g champignon
4 potatoes
1 carrot
1 onion
2 eggs
100 ml cream
6 tbsp. l flour
salt and pepper to taste
2 bay leaves
vegetable oil
small bunch of parsley

Thick and rich soup with mushrooms is a great option for a hearty family dinner.

Cooking Method:

1. Cut the peeled potatoes and carrots into slices, chop the onion into cubes, cut the mushrooms into plates. Heat the pan with vegetable oil and fry the onions until soft, then add the mushrooms and fry for 10 minutes. Break an egg into a bowl and add flour, grind and add a second egg.

2. Bring the broth with bay leaf to a boil and add potatoes and carrots, cook for 5 minutes. Add a couple of tablespoons of the broth to the flour mixture, mix and pour into the soup. Add the fried mushrooms, salt and pepper to taste, mix and cook for 10 minutes. Then pour the cream and simmer until cooked, at the end add chopped parsley.

Bon Appetit!

Thick mushroom soup

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