Heat the butter in a large saucepan
and cook the onions and garlic until soft but not browned, about 8-10 minutes.
Add the mushrooms and cook over a high heat for another 3 minutes until
softened. Sprinkle over the flour and stir to combine. Pour in the chicken
stock, bring the mixture to the boil, then add the bay leaf and simmer for
another 10 minutes.
Remove and discard the bay leaf,
the remove the mushroom mixture from the heat and blitz using a hand blender
until smooth. Gently reheat the soup and stir through the cream. If you want,
add parsley while serving it. Enjoy!
Malezya Palm yağı ile şeflerimiz tarafından hazırlanmış, özel ve lezzetli tarifleri sizlerle paylaşıyoruz. Her zaman mutfağınızda deneyebileceğiniz ve doğanın... read more
IngredientsFor the
dough1
glass of flour½
glass of water2
eggs60
g palm oil½
teaspoon saltFor frying1,5
glass of palm oilFor the
service½
glass of sugar90
g dark chocolateMethodAdd
the water,... read more
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