Ingredients
10 oz. pork bones
5 oz. mixed vegetables
Salt
10 oz. chanterelle mushrooms
3 1/2 oz. lard
2 oz. onions
Paprika
Some ground black pepper
1 1/2 gill sour cream
2 tbsp. cream
1 oz. flour
Small bunch of parsley
How to make Bakony Chanterelle Mushroom Soup
Make about 1 1/2 gills stock with the bones and vegetables.
Brown finely chopped onions in fat, add the paprika, then the sliced chanterelle mushrooms, chopped parsley and ground pepper; salt a little and cook for 15 mins.
Pour the strained stock over it.
Mix the sour cream with the flour and add it to the soup while boiling.
Let it simmer for another 10 mins.
Finally add 2 tbsp. of cream.
Before dishing drop tiny gnocchi into the soup.
Brown finely chopped onions in fat, add the paprika, then the sliced chanterelle mushrooms, chopped parsley and ground pepper; salt a little and cook for 15 mins.
Pour the strained stock over it.
Mix the sour cream with the flour and add it to the soup while boiling.
Let it simmer for another 10 mins.
Finally add 2 tbsp. of cream.
Before dishing drop tiny gnocchi into the soup.
No comments:
Post a Comment