Mushroom soup with rapeseed pesto

Name: mushroom soup with rapeseed pesto
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g mushrooms; 200 g mushroom melange; 2 Red onion; 3 toe garlic; 3 cm fresh ginger; 125 ml traditional olive oil; 1 tl dried thyme; 1 forest mushroom broth from tablet; 1 liter water hot; 30 g wheat flour; 30 g pine nuts; 50 g Parmigiano Reggiano; 100 g turnip tops

Mushroom soup with a pesto of turnip greens.

Ingredients

Directions

Cut the mushrooms into quarters and halve the large mushrooms from the melange.
Cut the onions. Slice the garlic and peel and grate the ginger.
Heat the oil in a soup pot and fry the onion for 3 minutes. Add the garlic, ginger and thyme and cook for 1 min.
Add the mushrooms and mushrooms and fry them for 3 minutes.
Meanwhile, put the bouillon tablet and the water in another pan and bring to the boil.
Stir the flour well through the mushrooms and cook for 1 min.
Pour half of the stock in the pan and stir well until the soup begins to bind. Pour in the rest of the stock.
Bring the soup to the boil and simmer for 5 minutes.
In the meantime, heat a skillet without oil or butter and roast the pine nuts in a min.
Grate the Parmesan cheese.
Purée the turnip with the cheese, pine nuts and remaining oil to make a pesto. Season with pepper and salt.
Spoon the soup into deep bowls and spoon a spoonful of pesto through the soup. Yummy! .