Watercress cream soup with prawns and mushrooms

Name: Watercress cream soup with prawns and mushrooms
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 1 collar (approx. 350 g) Watercress; 2 TABLESPOONS Butter or margarine; 3/4 l Vegetable broth (instant); 200 g Whipped cream; 100 g small mushrooms; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g North Sea crab meat

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
1 collar (approx. 350 g) Watercress
2 TABLESPOONS Butter or margarine
3/4 l Vegetable broth (instant)
200 g Whipped cream
100 g small mushrooms
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g North Sea crab meat

Directions

1
Peel and finely chop the onion. Cut the lower stems off the watercress. Wash the watercress. Melt 1 tablespoon of fat in a pot. Fry the onion in it.
2
Add the watercress, except for something to garnish, and fry briefly. Add stock and 100 g cream, bring to the boil and cook for about 5 minutes. Clean, clean and slice the mushrooms. Heat 1 tablespoon of fat, fry the mushrooms in it. Beat 100 g cream until semi-stiff. Puree watercress in the broth. Season to taste with salt and pepper. Fold in the cream. Arrange soup in bowls.
3
Beat 100 g cream until semi-stiff. Puree watercress in the broth. Season to taste with salt and pepper. Fold in the cream. Arrange soup in bowls. Arrange crab meat, mushroom slices and some watercress on top.