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KBehrens2
Creamy mushroom soup with garlic bread
Preheat the oven to 200ºC. Heat the oil in a soup pan and fry the potatoes, 2 cloves of garlic, the mushrooms, half of the ...
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Ingredients
- 2 tablespoon sunflower oil
- 300 gram potato peeled, in equal pieces
- 3 clove garlic pressed
- 250 gram mushroom in quarters
- 250 gram mixed mushroom in pieces
- 1 tablespoon apple vinegar
- 1 tablespoon vinegar
- 1 liter mushroom broth
- 1 liter vegetable stock
- 125 gram salted butter at room temperature
- 1 hand parsley finely chopped
- 1 tablespoon parsley finely chopped, to sprinkle
- 1 baguette
- 125 milliliters whipped cream
Kitchen Stuff
Directions
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Preheat the oven to 200ºC.
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Heat the oil in a soup pan and fry the potatoes, 2 cloves of garlic, the mushrooms, half of the mushrooms and vinegar for about 3 minutes at a high setting. Add the stock and let the soup simmer for about 20 minutes at a low setting.
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In the meantime, mix the butter with the rest of the garlic and the parsley. Cut notches in the top of the baguette and fill it with garlic butter (keep 1 tablespoon apart from the butter). Place the bread on aluminum foil and bake for about 5 minutes in the oven until the butter has melted.
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In the meantime, heat the remaining garlic butter and fry the rest of the mushrooms for 2-3 minutes.
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Nutrition
635Calories
Sodium0% DV0g
Fat68% DV44g
Protein20% DV10g
Carbs16% DV49g
Fiber0% DV0g
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