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Zitronenmadchen
Portobello cappuccino
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Ingredients
Directions
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Soak the dried mushrooms in 500 ml of boiling water and dissolve the bouillon tablet.
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Meanwhile, heat the butter in a (soup) pan with a thick bottom and fry the shallot for about 4 minutes.
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Cut 4 thin slices of the portobello and cut the rest fine. Add the chopped portobello and the leaves of 2 sprigs of thyme to the shallot and fry for a few more minutes. Sprinkle with the flour and fry briefly.
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Pour in the stock with the soaked mushrooms and bring to the boil while stirring. Let the soup simmer gently for about 10 minutes.
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Meanwhile, fry the slices of portobello in the oil on both sides until golden brown and drain on kitchen paper. Beat the cream with a pinch of salt and put it in the refrigerator.
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Purée the soup with a stick mixer completely smooth and season with pepper and possibly a few drops of truffle oil.
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Pour the soup into glasses and pour a spoonful of cream on it. Garnish with the slices of portobello and the rest of the thyme.
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Nutrition
115Calories
Sodium0% DV1.4g
Fat14% DV9g
Protein6% DV3g
Carbs2% DV5g
Fiber4% DV1g
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