Mushroom cream soup

Name: Mushroom cream soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Mushrooms; 2 Onions; 40 g streaky smoked bacon; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 200 g Whipped cream; 600 ml Vegetable broth; 1 Pot of chives

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Mushrooms
2 Onions
40 g streaky smoked bacon
2 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
200 g Whipped cream
600 ml Vegetable broth
1 Pot of chives

Directions

1
Clean, wash and halve the mushrooms. Peel and finely chop the onions. Cut the bacon into small cubes as well. Skip the bacon and take it out. Melt the fat in the bacon fat. Fry onions and mushrooms for about ten minutes, turning them over.
2
Season with salt and pepper. Dust with flour. Stir until golden brown and deglaze with cream and stock. Let it boil again for about five minutes. Wash the chives and cut into small rolls.
3
Add bacon and chives to the soup. Season again and serve. Serve with fresh baguette.