2 herb bouillon (stock) cubes
1 large tablespoon flour
2 tablespoons butter
1 tablespoon parsley
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© Janneke's Recipe pages - soup recipes
How to prepare:
Slice the mushrooms. Slow cook the slices in little butter, the slices must remain white.
Fry the breakfast lard in a dry frying pan.
Melt 2 tablespoons butter over low heat and add the flour.
Simmer a minute and add water and herb bouillon cubes.
Bring, while stirring well (with a whisk), to a boil and add optional some water till the desired thickness has been reached.
Add the mushrooms, crumbled breakfast lard and the parsley.
Let the soup simmer for 10 more minutes.
First published: April 12, 2003, Netherlands
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