Mushroom cream soup with roasted corners

Name: Mushroom cream soup with roasted corners
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Mushrooms; 1 (approx. 50 g) Onion; 50 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g Flour; 3/4 l Vegetable broth; 100 g Whipped cream; 2 (62.5 g each) Corners Cream and processed cheese; 2 stem(s) flat leaf parsley; 2 discs Wheat toast bread; 7-10 Tbsp Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Mushrooms
1 (approx. 50 g) Onion
50 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g Flour
3/4 l Vegetable broth
100 g Whipped cream
2 (62.5 g each) Corners Cream and processed cheese
2 stem(s) flat leaf parsley
2 discs Wheat toast bread
7-10 Tbsp Parsley

Directions

1
Clean the mushrooms, wash if necessary and cut into slices. Peel and finely chop the onion. Heat 30 g butter in a pot and fry the onion in it. Add the mushrooms and fry for about 5 minutes. Season with salt and pepper. Dust with flour and sauté. While stirring, deglaze with stock and cream and bring to the boil.
2
Add processed cheese and melt in it. Season with salt and pepper. Wash parsley, dab dry, pluck leaves from the stems and add to the soup. Cut off the edges of the bread. Cut bread into triangles. Heat the remaining butter in a pan and fry the bread in it until golden brown. Arrange the soup in small bowls, garnish with parsley if necessary and serve together with the roasted chunks