Mushroom and cheese cream soup

Name: Mushroom and cheese cream soup
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 400-500 g Mushrooms; 150 g Bacon; 2 TABLESPOONS butter/margarine; 3 easy go. Tbsp. flour; 150 ml White wine; 200 g Whipped cream; 2 TABLESPOONS Vegetable broth; 100 g mild butter cheese; 200 g Cream processed cheese; 7-10 Tbsp salt, pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

400-500 g Mushrooms
150 g Bacon
2 TABLESPOONS butter/margarine
3 easy go. Tbsp. flour
150 ml White wine
200 g Whipped cream
2 TABLESPOONS Vegetable broth
100 g mild butter cheese
200 g Cream processed cheese
7-10 Tbsp salt, pepper

Directions

1
Clean, wash and slice the mushrooms. Cut bacon into strips and leave out in the pot, take out
2
Heat the fat in a pot. Sauté the mushrooms in it. Dust with flour and sauté briefly. Stir in wine, cream, 11/2 l water and stock, bring to the boil.
3
Finely dice butter cheese. Stir in with processed cheese bit by bit. Simmer for 2-3 minutes while stirring. Season to taste, arrange with crispy bacon