Decay champin ion soup with almond potatoes and hazelnuts
Cooking Time45 m
Ingredients14
DifficultyMedium
Castanje champinions give this fungus soup a deeper and fuller flavor from the start. Almond potatoes and cream make it soft and round, without it becoming complicated. When serving, it is good to top with hacked hazelnuts and some grass bulb.
Categories
Main courseDinnerYields
4Servings
Ingredients
4 servings
- Step: 12 pc banananas
- Step: 24 pc almond potatoes (4 potatoes equal to about 200 g)
- Step: 3250 g throne champinions
- Step: 42 msk oil
- Step: 51 tsk dried the hour
- Step: 67 dl water
- Step: 72 pc mushroom bullion dice
- Step: 82 dl folded in
- Step: 91 dl milk
- Step: 101 tsk white vinegar
- Step: 11salt
- Step: 12black pepper
- Step: 131 dl roasted hazelnuts
- Step: 141/2 pc cake the grass
Instructions
- Step: 1Scale and slice the onion. Scale and slice the potatoes. Admire and record the champinions.
- Step: 2Fresh onions, potatoes and fungus in the oil in a pot or pot along with the thyme. Add water and crumbled broth dice. Cook slowly for about 15 minutes.
- Step: 3Mix the soup smooth with a spell mixer. Cook up the soup together with cream and milk. Taste with white vinegar, salt and pepper.
- Step: 4Hack the hazelnuts roughly. Cut the lawn fine.
- Step: 5Serve the soup topped with nuts and grass bulbs.
Näring
| Calories | 443kcal |
|---|---|
| Carbohydrates | 16g |
| Fat | 38g |
| Protein | 7g |
| Serving Size | 4serving |
Comments