



1 liter yellowfoot chanterelles (You can use this recipe for any other kind of mushroom soup too)
1 onion
1 carrot
app. 8 dl vegetable stock
1 tbsp flour
1 dl cream
butter or oil
salt and pepper
Fry the cleaned and chopped mushroom in butter or oil few minutes, so most of their liquid evaporates. Add chopped onions and roughly grated carrot and soften for a while. Add flour and mix, then add vegetable stock. Let simmer for 30 minutes. Add cream, and salt and pepper to taste. Garnish with fresh parsley, if you likes.

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