Picant mushroom soup
- Time 45 minutes
- Servings 4 People
- 1 Spread oil in a hundred. Add small, cut onions and garlic to the golden color. Push the cuts of mushrooms (2-3 species) - which are the best they like, from champing and hanging to white. Slightly burn. Add the water cut to the kineze (with roots), the root of the ginger (blown) and the chili pepper, to the lid, to the small fire and to bar for half an hour.
- 2 In the meantime, wearing eggs, twenty-two minutes at 70 to 75 degrees (most likely to do so inspect). Or you can make eggs a pashot.
- 3 Create and postpone four table beds of mushrooms. To the rest of the soup, pour milk and blender.
- 4 Put the eggs on the plates, put the mushrooms on the spoon, pour the mushroom soup. Decorate a fresh-moleth black pepper and a truffle.
- Calories 222
- Total Fat 14,5 g
- Protein 13,3 g
- Total Carbohydrate 222 g