Broth with mushrooms

Last Updated on July 28, 2024

A delicious soup from French cuisine. Boiled root Vegetable Recipes with tomatoes, strained, thickened with sautéed porcini mushrooms with shallots and spices, the broth finally flavored with white wine and cream.

Ingredients:

300 g mushrooms (fresh, dried, frozen) 250 g tomatoes 1 l beef broth 1 dl sweet cream 1 dl white wine 2 pcs of shallots 1 pcs of carrots 1 pc petrels 1 pc piece of celery smooth flour muscadine flower estragon butter pepper salt

Post:

1. Clean the root Vegetable Recipes, chop them, quarter the tomatoes, put everything in clear broth and cook slowly for 1 hour
2. Fry the chopped mushrooms and shallots in butter in a saucepan, season with dried tarragon, salt, pepper and a pinch of nutmeg, dust lightly with flour 3. Strain the broth and pour it over the fried mushroom mixture in the saucepan, let it simmer for 10 minutes more
4. Finally, add the white wine and cream to the soup and let it simmer for 5 minutes over a low heat
5. Sprinkle the finished soup on a plate with fresh or dried parsley and serve.