Poultry

Cream of Mushroom Soup

Soup
Portions2 peopleChangeTiming 26 minsView
Ingredients9 IngredientsViewSwitzerland99 % localView
  • 1  tablespoon butter
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  • 200  grams champignons
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  • 400  millilitres chicken stock
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  • 4  cloves fresh garlic
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  • 1  fresh onion
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  • 0.5  teaspoon ground black pepper
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  • 2  grams parsley
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  • 2  tablespoons wheat flour
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  • 200  millilitres whole milk
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Wash 200 grams champignons with cold water and roughly cut into pieces
Peel 1 fresh onion and chop finely
Peel 4 cloves fresh garlic and finely grate them
Add 1 tablespoon butter to a medium-sized saucepan and heat up over medium heat until the butter has melted
Add the chopped onions and grated garlic to the saucepan and sauté them on medium heat for about 2 minutes until soft
Prepare 400 millilitres chicken stock according to instructions on packaging
Add the champignons and 2 tablespoons wheat flour to the saucepan and sauté the vegetables for 3 minutes while stirring constantly
Pour the stock and 200 millilitres whole milk over the sauteed vegetables and simmer the soup on low heat for 10 minutes
Wash 2 grams parsley with cold water and chop finely
Stir the parsley into the soup and season it with 0.5 teaspoon ground black pepper
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Cream of Mushroom Soup

Mushroom Recipes

A yellow bowl filled with cream of mushroom soup
Timing 26 mins
Portions2 people
Ingredients9 Ingredients

Ingredients

  • 1  tablespoon butter
  • 200  grams champignons
  • 400  millilitres chicken stock
  • 4  cloves fresh garlic
  • 1  fresh onion
  • 0.5  teaspoon ground black pepper
  • 2  grams parsley
  • 2  tablespoons wheat flour
  • 200  millilitres whole milk

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Tools

  • 1 medium-sized saucepan
  • 1 cutting board
  • 1 knife

Cream of Mushroom Soup

Mushroom Recipes

Instructions

Wash 200 grams champignons with cold water and roughly cut into pieces
Peel 1 fresh onion and chop finely
Peel 4 cloves fresh garlic and finely grate them
Add 1 tablespoon butter to a medium-sized saucepan and heat up over medium heat until the butter has melted
Add the chopped onions and grated garlic to the saucepan and sauté them on medium heat for about 2 minutes until soft
Prepare 400 millilitres chicken stock according to instructions on packaging
Add the champignons and 2 tablespoons wheat flour to the saucepan and sauté the vegetables for 3 minutes while stirring constantly
Pour the stock and 200 millilitres whole milk over the sauteed vegetables and simmer the soup on low heat for 10 minutes
Wash 2 grams parsley with cold water and chop finely
Stir the parsley into the soup and season it with 0.5 teaspoon ground black pepper