CHAMPIGNONSUPPE  mit  LAUCH

Mushroom Soup with Leek

Ingredients for 2 people

100 g leeks
250 g mushrooms
2 cloves garlic
50 ml white wine
500 ml soup
250 ml sour cream
1 tbsp. parsley (chopped)
salt, pepper, nutmeg
butter, flour

 

 

Cut leeks lengthwise, wash and cut crosswise into 1 cm thick slices.
Cleaning mushrooms and cut them, depending on the size, into quarters or sixth. Sauté leek, mushrooms and crushed garlic in 1 tbsp. butter for a few minutes. Remove from the pan and pour and douse the frying residue with wine and soup. Whisk well cream with 2 tbsp. flour and stir into the soup. Simmer for 10 minutes, stirring often.
Season to taste with salt, pepper and nutmeg. Stir in mushroom, leek mixture and simmer for a few minutes.
Serve with sprinkled parsley.

 

     
     
 

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