Description
A delicious soup with the mushroom aroma and delicate cheese quenelle. A rich, nourishing, aromatic - it is fine to diversify Your dining menu.
Ingredients
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Butter
25 g
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Potatoes
400 g
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Onion
1 piece
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Broth
1.5 l
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Salt
0.5 tsp
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Powder mushroom
2 tsp
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Bay leaf
2 piece
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Buckwheat flour
75 g
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Butter
15 g
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Salt
1 pinch
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Parsley
1 tsp
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Garlic
0.25 tsp
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Chicken egg
1 piece
Cooking
Cook chicken broth. We will need 1.5 liters.
Peel the onion and finely chop.
Melt the butter. Fry the onions on low heat for 10 minutes.
Then add the diced potatoes and fry for another 2-3 minutes, stirring occasionally. Throw in the broth, add the Bay leaves and keep on heat for 10 minutes.
From pre-roasted in a dry frying pan buckwheat groats (I have a Mistral) to grind flour.
To the buckwheat flour add salt, garlic and parsley. Mash with softened butter. Add the lightly beaten egg. Knead the dough (it should be soft).
Put in the broth pivchaynoyi spoon test. Then add the salt and mushroom powder (grind dried mushrooms). Cook on low heat for 10 minutes.
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