Mushroom soup with almonds

Ingredients for Mushroom soup with almonds

Instructions for Mushroom soup with almonds

To prepare the Mushroom soup with almonds recipe, please follow these instructions:

Share the mushrooms in head and sticks. Put their heads to the side to fill in the soup.

Chop sticks and onion and steam them for 5 minutes in the butter. Sprinkle flour and stir. Add the white wine and an infant with the broth.

Cook, covered, for 20 minutes. SI soup and pour it back into the pan. Add the whipping cream and cook the soup through. Season with salt and pepper.

Com mushroom heads, which are boiled 5 minutes in 25 g of butter and 1 tablespoon lemon juice, with moisture in the soup. Whip whipping cream and egg yolks together and add possibly also maizenamel if you think the soup needs to be thicker. Stir the mixture into the soup and warm it through (do not boil).

Pour the soup in warm bowls and sprinkle with toasted almond flakes. Server broke for e.g. potato bread.