Pepper Cream Soup


Rating: 5.00 / 5.00 (1 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:















Instructions:

A delicious mushroom dish for any occasion!

Clean leek, rinse, cut into rings. Peel and coarsely dice the potatoes. Heat oil and butter (1) and steam vegetables briefly.

Pour in clear soup, season with salt and paprika powder and simmer over medium heat in a closed saucepan for 30 minutes.

In the meantime, clean the mushrooms, rinse and chop the parsley. Melt remaining butter (2), sauté mushrooms and parsley in it for 5 minutes and put aside.

Grind the vegetables, add green pepper and do everything together for another 10 minutes. Add the braised mushrooms and refine the soup with the whipped cream. Season spicily and bring to the table garnished with chervil.

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