Creamy Mushroom Soup

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Creamy Mushroom Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
301
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories301 kcal(14 %)
Protein8.7 g(9 %)
Fat25.5 g(22 %)
Carbohydrates10 g(7 %)

Ingredients

for
4
Ingredients
250 grams
2 tablespoons
2 tablespoons
1 heaping tablespoon
500 milliliters
Vegetable broth (Instant)
500 milliliters
2
125 milliliters
Lemon juice (as needed)
2 tablespoons
chopped Parsley

Preparation steps

1.

Trim and slice mushrooms. Heat clarified butter in a large skillet, saute mushrooms and season with salt and pepper.

2.

Melt butter in a saucepan, add flour and cook while stirring until light brown. Add broth and milk, stir with a whisk and simmer for 2-3 minutes.

3.

Remove the pot from the heat. Whisk egg yolks with cream in a bowl, add to the pot, stir into the no longer boiling soup and season with salt, pepper and lemon juice. Add mushrooms and cook soup again, but do not boil. Serve in deep plates garnished with chopped parsley.