Mushroom and herb soup

Name: Mushroom and herb soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Mushrooms; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 150 ml dry white wine; 375 ml Vegetable broth (instant); 1 Pot of chervil; 1 Pot of basil; 1 collar Chives; 250 g Whipped cream; 7-10 Tbsp fresh herbs and capuchin flowers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Mushrooms
1 TABLESPOON Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Flour
150 ml dry white wine
375 ml Vegetable broth (instant)
1 Pot of chervil
1 Pot of basil
1 collar Chives
250 g Whipped cream
7-10 Tbsp fresh herbs and capuchin flowers

Directions

1
Clean, wash and slice the mushrooms. Fry in hot fat while turning for about 5 minutes. Season with salt and pepper. Take 1/4 of the mushrooms aside. Dust the remaining mushrooms with flour.
2
Deglaze with white wine and stock, cook for another 5 minutes. Wash and chop the herbs, add to the stock and puree. Bring the cream to the boil briefly. Season again with salt and pepper. Warm up the remaining mushrooms in it.
3
Serve generously sprinkled with herbs and nasturtium flowers.