Mushroom soup with milk
Mushroom soup is a velvety, aromatic dish with a deep forest flavour. Delicately creamy, with a hint of sour cream and spices, it warms you up perfectly and envelops you in flavour.
Preparation: 40 min
Easy
Preparation: 40 min
Easy
Ingredients:
- 600 g water
- 1 g ground black pepper
- 30 g broth paste - CVR
- 3 g salt
- 50 g butter
- 50 g Cream, 18% fat
- 500 g Cultivated mushroom, raw
- 200 g milk, 3,2% fat
- 40 g Oil, olive
- 40 g Cheese spread natural
Method of cooking:
- Add 500 grams of mushrooms to the mixing bowl. Chop for 20 seconds at a speed of 5 rotations. Scrape down the sides of the bowl with a spatula. Add 40 grams of olive oil. Simmer for 7 minutes at 110°C at a speed of 2 reverse rotations. Simmer for another 4 minutes at 120°C at a speed of 2 reverse rotations.
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