Cream of mushroom soup

Name: Cream of mushroom soup
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 125 g Mushroom; 7-10 Tbsp s; 175 g frozen "young peas"; 1 TABLESPOON Oil; 50 g diced smoked ham; 1 Bag of cream of fine mushroom soup; 1/2 bunch Parsley; 1/2 (75 g) Becher Crème fraîche; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

125 g Mushroom
7-10 Tbsp s
175 g frozen "young peas"
1 TABLESPOON Oil
50 g diced smoked ham
1 Bag of cream of fine mushroom soup
1/2 bunch Parsley
1/2 (75 g) Becher Crème fraîche
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash, clean and slice the mushrooms. Heat the oil in a pot and fry the mushrooms and ham in it. Take some mushroom slices and ham cubes out of the pot and put them aside.
2
Deglaze with 1/2 litre of cold water, stir in the cream of fine mushroom soup, bring to the boil and simmer at low heat for about 5 minutes. After 2 minutes add the peas. In the meantime wash parsley, dab dry and chop finely, put something aside for garnishing.
3
Stir the rest of the parsley and crème fraîche into the soup. Bring the soup briefly to the boil again. Season to taste with salt and pepper. Arrange the soup on 2 plates and garnish with the remaining mushrooms, ham and parsley.