What-you-can-eat soup with mead

Name: What-you-can-eat soup with mead
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Mushrooms; 4 Mettenden; 2-3 TABLESPOONS Oil; 1 Onion; 1 collar Soup Greens; 7-10 Tbsp salt, pepper; 2 Branch/s Rosemary; 2 TABLESPOONS Flour; 200 g Whipped cream; 1 TABLESPOON Vegetable broth (instant); 1/2 bunch Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

A fine soup, which makes the whole family full and happy. The ingredients? Lots of fresh vegetables and of course spicy mead ends. Spooning away!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Mushrooms
4 Mettenden
2-3 TABLESPOONS Oil
1 Onion
1 collar Soup Greens
7-10 Tbsp salt, pepper
2 Branch/s Rosemary
2 TABLESPOONS Flour
200 g Whipped cream
1 TABLESPOON Vegetable broth (instant)
1/2 bunch Parsley

Directions

1
Clean the mushrooms, possibly wash and halve them. Cut the sausage into slices. Fry both in hot oil in a large pot.
2
In the meantime peel and chop the onion. Clean or peel, wash and chop the greens. Season sausage and mushrooms with salt and pepper, remove.
3
Sauté the vegetables and onion in the frying fat. Wash and add rosemary. Dust with flour and sweat everything. Add 800 ml water and cream while stirring, bring to the boil. Stir in stock and simmer for about 5 minutes. Add sausage and mushrooms again and heat up. Season soup to taste. Wash, chop and sprinkle parsley over it.