Mushroom cream soup

Name: Mushroom cream soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 40 g smoked; 7-10 Tbsp streaky bacon; 250 g Mushrooms; 1 TABLESPOON butter/margarine; 7-10 Tbsp white pepper, salt; 1 (20 g) go. Tbsp. flour; 100 g Whipped cream; 7-10 Tbsp possibly 5 tablespoons white wine; 2-3 TEASPOONS Vegetable broth (instant); 1/2 bunch Chives

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
40 g smoked
7-10 Tbsp streaky bacon
250 g Mushrooms
1 TABLESPOON butter/margarine
7-10 Tbsp white pepper, salt
1 (20 g) go. Tbsp. flour
100 g Whipped cream
7-10 Tbsp possibly 5 tablespoons white wine
2-3 TEASPOONS Vegetable broth (instant)
1/2 bunch Chives

Directions

1
Peel and finely chop the onion. Cut the bacon into cubes. Clean, wash and thinly slice the mushrooms
2
Bacon cubes in a pot without fat crisply leave out, take out. Heat the fat in the frying fat
3
Fry the mushrooms and onion until golden brown. Season with pepper and a little salt. Dust with flour and sauté until golden yellow
4
Stir in 600 ml water, cream and possibly wine. Bring to the boil and add stock. Simmer for about 5 minutes, stirring occasionally. Season to taste with salt and pepper
5
Wash the chives and cut into fine rolls. Arrange mushroom cream soup in soup bowls. Sprinkle with chives and bacon cubes