Fine cream of mushroom soup

Name: Fine cream of mushroom soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Mushrooms; 50 g Shiitake mushrooms; 100 g Celery; 1 small onion; 1 tablespoon (20 g) butter/margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (15 g) easy go. Tbsp. flour; 75-100 g Whipped cream; 2-3 TEASPOONS Vegetable broth; 5 TABLESPOONS White wine; 7-10 Tbsp some pink berries; 7-10 Tbsp Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Mushrooms
50 g Shiitake mushrooms
100 g Celery
1 small onion
1 tablespoon (20 g) butter/margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (15 g) easy go. Tbsp. flour
75-100 g Whipped cream
2-3 TEASPOONS Vegetable broth
5 TABLESPOONS White wine
7-10 Tbsp some pink berries
7-10 Tbsp Parsley

Directions

1
Clean the mushrooms, wash and chop them if necessary. Clean, wash and finely chop the celery. Peel and finely chop the onion
2
Fry the mushrooms in hot fat for about 5 minutes. Brown the onion and season. Dust with flour and sweat. Stir in a good 3/4 l water, cream and stock.
3
Bring everything to the boil and simmer for about 8 minutes. After about 5 minutes add celery and wine. Season soup to taste. Garnish with crushed pink berries and parsley