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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:   

 

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 500 ml  salt  ground caraway ½ 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 250 ml  semi skimmed milk 1,5% 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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