Puree with champignons

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Puree with champignons
Puree with champignons

Products for soup with champignons:

  • 700 g button mushrooms
  • 25-30 grams of flour
  • 1-1.5 liters of milk
  • 5 tablespoons butter
  • 1-2 carrots
  • 2 small onions
  • 2 chicken egg yolk
  • 2-2.5 cups of low-fat cream
  • Salt

Mushroom soup puree champignons recipe:

  1. Having missed the mushrooms through a meat grinder (large grid), put in a saucepan, add one spoon a tablespoon of butter, cut into four pieces of carrots, whole peeled onion. Cover and simmer for about an hour over low heat. Then add a cup of cold water, bring to a boil.
  2. Roasted flour in a saucepan for soup along with three tablespoons of butter, diluted with hot milk, add a glass of vegetable broth. Bring to a boil.
    In the boiling broth with milk added stewed mushrooms (onions, and carrots previously removed) and cook for 20-25 minutes.
  3. After cooking the soup dressed with the rest of the butter and egg yolks, salted, mixed with cream. Good separately submit to the soup hot toast.
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