Parsnip soup with baked forest mushrooms
This parsnip soup with fried wild mushrooms is great to prepare and very suitable to serve during a festive Christmas dinner.
Ingredients for Parsnipsoup with baked forest mushrooms:
serves 4:
1lb - 450gr parsnip
2 floury potatoes
2 onions
2 leeks
1 lb - 450 gr mushrooms (mixed)
1 oz - 30 g of margarine for Baking and Roasting
8½ cu - 2 liters of fresh vegetable stock
7 fl.oz. - 200 ml of whipped cream
½ bunch of parsley, chopped
freshly ground pepper
2 tbsp flour
How to make Parsnipsoup with baked forest mushrooms:
Peel the parsnips and cut into cubes. Peel and chop the onion, cut the white of the leek into rings. Heat the Solo in a large pan and fry the vegetables. Deglaze with the stock.
Peel the potatoes and cut into cubes. Add them to the soup and cook for ± 20 minutes. Puree the soup with the mixer. Stir in the cream and season with salt and pepper.
Swirl the cleaned mushrooms in some flour. Fry them crispy in Solo and season with salt and pepper.
Serve the soup in small bowls. Spoon some mushrooms on top and sprinkle with the chopped parsley.
Delicious with baguette or croutons
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