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  2. Recipes
  3. Mushroom soup soy-milk base

Mushroom soup soy-milk base

Ȑ
Difficulty
Low
ȑ
Time
25 min
&
Author
lorem ipsum

Ingredients

Servings: 0
Makes:

1  onion
1 clove garlic
250 grams mushrooms
1 tbsp. rapeseed oil
30 grams flour
500 ml vegetable broth
300 ml soy milk
1 sprig of tarragon
 to taste iodized salt
 to taste black pepper


Instructions

STEP 1/6

The onion peel and cut into quarters. remove the garlic. Both chop in Multiquick 5 Baby MQ 20 chopper attachment fine. Clean the mushrooms thoroughly and very large cut mushrooms into large pieces.

STEP 2/6

Heat the oil in a pot and cook the onion glassy. Add the mushrooms and fry on low heat.

STEP 3/6

The mushrooms with flour and easily burn, then deglaze with the broth while stirring. Cook for 1 minute, the soup. Then add the soy milk.

STEP 4/6

The soup with the Multiquick 5 puree baby hand blender.

STEP 5/6

Wash the tarragon, pat dry, pluck the leaves from the stems and chop finely.

STEP 6/6

The soup lightly season with salt, pepper and tarragon.


Instead of tarragon you can use parsley.

  1. Back to homepage
  2. Recipes
  3. Mushroom soup soy-milk base

Mushroom soup soy-milk base

Ȑ
Difficulty
Low
ȑ
Time
25 min
&
Author
lorem ipsum
Servings:0
Makes:

Ingredients


1  onion
1 clove garlic
250 grams mushrooms
1 tbsp. rapeseed oil
30 grams flour
500 ml vegetable broth
300 ml soy milk
1 sprig of tarragon
 to taste iodized salt
 to taste black pepper

Instructions

STEP 1/6

The onion peel and cut into quarters. remove the garlic. Both chop in Multiquick 5 Baby MQ 20 chopper attachment fine. Clean the mushrooms thoroughly and very large cut mushrooms into large pieces.

STEP 2/6

Heat the oil in a pot and cook the onion glassy. Add the mushrooms and fry on low heat.

STEP 3/6

The mushrooms with flour and easily burn, then deglaze with the broth while stirring. Cook for 1 minute, the soup. Then add the soy milk.

STEP 4/6

The soup with the Multiquick 5 puree baby hand blender.

STEP 5/6

Wash the tarragon, pat dry, pluck the leaves from the stems and chop finely.

STEP 6/6

The soup lightly season with salt, pepper and tarragon.

Notes

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