Categories:
Vegetarian
REMOVED - Wild mushroom soup
Serve the soup with half-whipped truffle cream.
Serve the soup with half-whipped truffle cream.
Preparation
1
Chop the shallots and cut the mushrooms into the desired shape.
2
Fry the shallots in the olive oil and briefly fry the mushrooms.
3
Add the water, the Mix for Blank Ragout and the Mushroom Sauce.
4
Bring the soup to the boil and season with the Season Pepper - Wild Mushroom
Ingredients
- Verstegen Season Pepper - Wild Mushroom 195 g (artikelnr. 117281)
- 10ml Olijfolie
- 500g Paddenstoelen (gemengd)
- 4l Water
- 300g Verstegen Mix voor Blank Ragoût 1500 g (artikelnr. 304901)
- 600g Verstegen Paddestoelensaus 2700 g emmer (artikelnr. 399701)
- 2piece Sjalot (banaan)