You are searching for:
Mushroom Soup
Ingredients
| 500 g | fresh mushrooms, cleaned, 250g chopped, 250g sliced |
| 6 tbsp | butter |
| 500 g | carrots, finely chopped |
| 2 medium | onions, finely chopped |
| 1 clove(s) | garlic |
| 250 ml | beef broth |
| 800 ml | water |
| 3 tbsp | tomato paste |
| 4 sprig(s) | parsley |
| 1 | bay leaf |
| 3 tbsp | dry sherry |
| salt and pepper, to taste | |
| sour cream |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
In large saucepan melt 4 tablespoons butter. Add chopped chopped mushrooms and sauté for 5 minutes.
Place mushrooms in a crockpot/slow cooker. Add broth, carrots, onion, garlic, water, tomato paste, salt and black pepper.
Tie together parsley sprigs and bay leaf with a string and add to cooker. Cover and cook on low heat for 8 to 10 hours. Remove and discard parsley and bay leaf.
Pour soup in a blender and process until smooth.
In medium skillet melt the butter and sauté reserved sliced mushrooms for 5 minutes. Add to soup along with sherry. Reheat.
Serve with a dollop of sour cream.
Place mushrooms in a crockpot/slow cooker. Add broth, carrots, onion, garlic, water, tomato paste, salt and black pepper.
Tie together parsley sprigs and bay leaf with a string and add to cooker. Cover and cook on low heat for 8 to 10 hours. Remove and discard parsley and bay leaf.
Pour soup in a blender and process until smooth.
In medium skillet melt the butter and sauté reserved sliced mushrooms for 5 minutes. Add to soup along with sherry. Reheat.
Serve with a dollop of sour cream.
| Tweet |
Comments by other users
This recipe has not been commented yet.
Add your own comment
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.