Soup of mushrooms in Brussels
Ingredients
500 g mushrooms mushrooms
20 g butter
1 onion
1 tbsp (10 g) flour
1 l soup
salt
pepper
1 cup (200 g) cream
2 eggs
parsley
Photo
Method
Mushrooms are cleaned, washed and ground into a machine. Stew on low heat with grated onion for about 10 minutes. Fried with flour, then add the broth and pepper. Remove the soup from the heat, thicken with cream and sprinkle with chopped parsley and eggs, hard boiled and coarsely chopped.
Difficulty
Average
Tested
0 users
Author
vg
Tuesday, February 18, 2003 - 00:00