Creamy mushroom soup

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Ingredients:

  • 150g boletus mushrooms
  • 250g champignons
  • 50g butter
  • 700ml chicken stock
  • 700ml mushroom stock
  • broth
  • 250g oyster mushroom
  • 200g onion
  • 250g potatoes
  • parmesan
  • olive oil
  • thyme
  • garlic
  • parsley
  • peppe
  • greens
  • salt

Cooking:

Fry onion, garlic and all the mushrooms in olive oil. Add chicken and mushroom stock, and a half of the butter. Add potatoes and salt. Boil till ready and then filter. Use blender to puree the whole mixture and the rest half of the butter. Serve with parsley, croutons and parmesan.

 

Recipe: Uilliam Lamberti, Giacomo Lombardi.

 

Tags: vegatables

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