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- Ingredients
- Recipe
- Mushroom600 g
- Scallions1 unit(s)
- Carrot3 unit(s)
- Garlic Clove3 unit(s)
- Pepper to taste
- Vegetable broth700 ml
- Cooking cream300 ml
- Gem2 unit(s)
- Olive oil to taste
- Thyme to taste
- Parsley to taste
- Salt to taste
- We cut the vegetables into small pieces. First, fry the carrots in a little oil for 3 minutes over medium heat.
- We add salt. Add the onion and garlic. Fry for 3 minutes over moderate heat. Add the pepper and fry for 5 minutes over medium heat.
- Then add the mushrooms and fry for 10 minutes over medium heat.
- Add the vegetable stock and season with black pepper and thyme. Cook for 15 minutes over moderately low heat.
- Whisk the egg yolks with the cream and add to the soup, slowly heating it up, adding a little of the soup.
- Cook for 2 minutes over moderately low heat, after removing the soup from the stove, sprinkle with parsley.
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