Mushroom soup and cream cheese balls

Name: mushroom soup and cream cheese balls
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g chestnut mushrooms; 450 g mushroom seasonal blend scale 150 g; 2 leeks; 1 liter tap water; 1 twig sprig of rosemary; 1 laurel leaf; 100 g chou; 25 g unroasted walnuts; 25 g fresh chives container 25 g; 2 el traditional olive oil

Bright mushroom soup with leeks, rosemary and laurel with cream cheese balls with chives and walnuts.

Ingredients

Kitchen Stuff

1 food processor

Directions

Cut the mushrooms and the chestnut mushrooms fine or finely chop them in the food processor.
Wash the leek. Cut the dark and light green part into rings and the white part into gossamer rings.
Bring the water to the boil with the chopped mushrooms and mushrooms, the green leek, the bay leaf and the rosemary.
Leave the lid on the pan for 30 minutes on low heat.
In the meantime, finely chop the chives and sprinkle on a flat plate. Chop the nuts coarsely and mix in a bowl with the cream cheese.
Roll the cream cheese mixture with dry hands into balls of Ø 2 cm and roll them through the chives. Keep covered in the refrigerator.
Cut the large ones into pieces from the mushroom melange. Leave the smaller mushrooms whole.
Heat the oil in a frying pan and fry all the mushrooms for 2 minutes on a high heat. Season with pepper and salt.
Sieve the soup and season with salt and pepper. Divide the fried mushrooms and white leeks over deep plates.
Spoon the hot soup on it. Divide the cream cheese balls over it and serve immediately.