Cream of mushroom soup with sliced almonds Recipe
Recipe Ingredients for Cream of mushroom soup with sliced almonds
Amount | Ingredient |
---|---|
250 grams | Mushrooms |
2 tbsp | Rapeseed oil |
30 grams | Butter |
35 g | Flour |
750 ml | Vegetable broth |
100 ml | Cream o |
cream chef | something |
Salt | something |
Pepper | 1 pinch |
Sugar | 2 tbsp |
Almonds | something |
chopped parsley |
Cream of mushroom soup with sliced almonds Recipe Directions
Thinly slice mushrooms in hot oil and fry about 10 minutes until the liquid has evaporated.
In a large saucepan, melt the butter add flour and fry briefly. Boil broth and deglaze with the cream and leave. Simmer for 1-2 minutes. Add mushrooms. Season with salt, pepper and sugar.
Flaked almonds in a dry frying pan. Fill in soup plates and garnish with the almonds and parsley.