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Creamy Mushroom Soup

    

For this soup, you will need only stalks of the mushroom. You can use caps for some other meal from these delicious mushrooms.

Cook

No. of servings

4

Ready in

40 min.

Difficulty

medium

 

Categories:   

 

all-purpose flour / plain flour1tbsp1tablespoon
chicken egg1pc1piece
ground caraway0.5tsp½teaspoon
olive oil2tbsp2tablespoon
onion2.75oz80grams
parsley leaves-
salt-
semi skimmed milk 1,5%1.1cup250milliliters
semolina3tbsp3tablespoon
sweet cream for cooking1.1cup250milliliters
water2.1cup500milliliters
white common mushroom (Agaricus bisporus)1.1lb500grams

1. 

white common mushroom (Agaricus bisporus) 1.1 lb (500 g)

Clean the mushrooms and wash them. Separate stalks from the caps. If we want, we can use caps in the soup as well.

2. 

olive oil 2 tbsp  onion 2.75 oz (80 g)  water 2.1 cup (500 ml)  salt  ground caraway 0.5 tsp

Peel onion, chop it and cook in oil. Add chopped mushroom stalks. Pour in some water, season with salt, add crushed cumin and cook covered for about 15 minutes.

3. 

Use a hand blender to blend the content of the pot thoroughly.

4. 

sweet cream for cooking 1.1 cup (250 ml)  semi skimmed milk 1,5% 1.1 cup (250 ml)  all-purpose flour / plain flour 1 tbsp

Mix fine flour in sweet cream for cooking and milk. Pour it into the blended mushrooms and bring to the boil.

5. 

chicken egg 1 pc  semolina 3 tbsp

Mix egg and semolina and prepare dough for the dumplings - allow it to rest for a while, the semolina will swell. Pass the dough through a special sieve for dumplings into boiling soup and cook until the dumplings rise to the surface.

6. 

parsley leaves

Serve with parsley leaves on the surface.

Bon appetit!

 

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