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  • 4servings
  • 219calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsCopper, Natrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 tablespoons butter

  3. 1 large onion -- peeled & finely

  4. chopped 1/2 pound mushrooms -- cleaned and thinly

  5. sliced 1/4 teaspoon basil

  6. 5 tablespoons flour

  7. 5 cups chicken stock -- hot

  8. 1/4 cup light cream -- hot

  9. 1/4 small lemon -- juiced

  10. 1 pinch celery seeds

  11. 1 dash paprika

  12. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat butter in saucepan. When hot, add onion; cover and cook 4 minutes over medium heat. Add mushrooms, spices and lemon juice; mix well. Cover and cook 4 minutes over medium-high heat. Mix in flour and cook 1 minutes, uncovered, over low heat. Pour in chicken stock and season; bring to boil. Cook soup, uncovered, 12 minutes over medium heat. Puree soup with cream in food processor. Sprinkle with paprika and serve with croutons.

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