Description
Very we love mushrooms and we have dinner a thick, rich soup with mushrooms and corn flour!
Ingredients
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Mushrooms
0.5 kg
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Carrots
2 piece
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Onion
2 piece
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Broth
1.5 l
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Butter
50 g
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Corn flour
2 Tbsp
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Sour cream
3 Tbsp
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Lemon
2 slice
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Salt
-
Allspice
-
Oregano
1 tsp
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Greens
Cooking
Chop the onion and carrots. The carrots I chopped in large quarters, but it is possible to RUB on a grater, if you don't like large pieces in the soup.
If there's a heavy-based saucepan, then start cooking from it. I don't have one, so I'm starting to cook in the pan, and will continue - in a saucepan. Butter pripuskaet onions, once you begin to gold, add the carrots and simmer for 3-4 minutes.
Mushrooms cut into large slices. Add to the onions and carrots, and simmer all together over medium heat. The mushrooms will give a lot of juice, simmer until then, until all the mushroom juice has evaporated.
Meanwhile, the cast half of the chicken broth in convenient bowl, add cornmeal. All mix thoroughly, getting rid of lumps.
All the juice from the mushrooms evaporates. Added received chicken-corn broth to the mushroom mixture. Simmer on low heat for 2-3 minutes, stirring occasionally. The broth will begin to thicken slightly.
To the remainder of the broth, add thick cream, mix up and combine with the mushroom part. At this stage I was connected in a saucepan. Give the soup to boil.
From the lemon, cut two generous slices, add to soup, reduce the fire. Salt, add to taste pepper and oregano. Proverjaem 1-2 minutes, take out the lemon, cover the pan and give the soup to infuse.
Served with fresh herbs, you can bring a little piece of lemon in a bowl.
Just ripe my bread and his ruddy crust very well complements the thick, rich taste of mushroom soup! All a pleasant appetite!
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