Wild Mushroom Soup with Peas
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 700 grams fresh Wild mushroom (chestnuts, chanterelles etc.)
- 2 stalks Leeks
- 1 onion
- 1 Tbsp butter
- 1 l Beef broth
- 1 sprig fresh thyme
- Celery
- salt
- peppers
- 2 Tbsps Crème fraiche
- 2 Tbsps finely chopped parsley
- 100 grams frozen Peas
Preparation steps
1.
Clean mushrooms, cut off stem ends and rinse under running water. Cut large mushrooms into slices and cut small mushrooms into quarters. Trim the green portion off leeks and cut the whites into rings. Peel onion and finely chop. Melt butter in a saucepan and sauté leeks and onion, add mushrooms, sauté until translucent and pour in broth.
2.
Stir in thyme and celery greens, season with salt and pepper and simmer about 40 minutes. Thaw the peas. Remove the thyme from the soup and puree the soup coarsely. Add peas and simmer 5-7 minutes. Stir in creme fraiche and bring to a brief boil. Sprinkle with parsley and serve.
