Mushroom and cheese cream soup

Name: Mushroom and cheese cream soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Mushrooms; 1 medium onion; 40 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Flour; 1 l Vegetable broth (instant); 250 g Whipped cream; 2 (62.5 g each) Corners Cream and processed cheese; 7-10 Tbsp grated nutmeg; 1 collar Chives; 2-3 Branches of marjoram; 7-10 Tbsp pink berries

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Mushrooms
1 medium onion
40 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Flour
1 l Vegetable broth (instant)
250 g Whipped cream
2 (62.5 g each) Corners Cream and processed cheese
7-10 Tbsp grated nutmeg
1 collar Chives
2-3 Branches of marjoram
7-10 Tbsp pink berries

Directions

1
Clean the mushrooms, wash if necessary and cut into slices. Peel and finely chop the onion. Heat the fat in a pot and fry the onions in it. Add the mushrooms and fry. Season with salt and pepper.
2
Take out half of the mushrooms and put aside. Dust the rest of the mushrooms with flour and sauté them. Deglaze with broth and cream while stirring and bring to the boil. Puree the soup with a blender. Add cheese and let it melt. Season to taste with salt, pepper and nutmeg. Add remaining mushrooms. Wash chives and marjoram and dab dry. Cut the chives into small rolls, pluck the marjoram leaves from the stalks.
3
Season to taste with salt, pepper and nutmeg. Add remaining mushrooms. Wash chives and marjoram and dab dry. Cut the chives into small rolls, pluck the marjoram leaves from the stalks. Add to the soup except for a little garnish and stir in. Serve the soup with chives, marjoram and, if desired, sprinkled with pink berries