Light Mushroom Cream

Clean mushrooms and cut into thin slices. Peel and finely dice the onion. Heat vegetable cream in a pot. Sauté mushrooms and onions in it over medium heat for about 8 minutes. Dust with flour and mix well. Add broth, bring to a boil while stirring, cover and cook for about 10 minutes. Then turn down the heat to the lowest setting. Stir brisket and sherry together, whisk into soup and stop boiling. Season to taste with salt and pepper. Cut cress from the bed and sprinkle over cream of mushrooms just before serving.

Related Recipes:

Roll Roast with Mushroom StuffingRoll roast: Finely dice onions and garlic, chop parsley. Slice mushrooms and sauté with 1 tbsp vegetable oil... Mushroom Duck TerrineFor the mushroom duck terrine, remove the bones from the duck and cut the meat into cubes. Set the liver and... Red Peppers with Lemon CouscousCut a lid off the top of each bell pepper and set aside. Carefully seed the peppers, otherwise they will taste... Potato Soup with Porcini MushroomsFor the potato soup with porcini, first cover the dried porcini mushrooms with hot water in a bowl and soak... Steamed Onion SaladCut the dark green ends of the spring onions and leeks into small pieces, clean and rinse the stalks and cut... Spinach Gnocchi with RicottaHave fun preparing this mushroom dish! 1. neatly sort out spinach and rinse thoroughly. Blanch in enough... Beef Rolls with Mushroom StuffingCut onions into narrow wedges. Clean mushrooms and cut into slices. Cut bacon into fine cubes. Season roulades... Red Noodles with Cheese Whipped Cream SaucePour oil (Ii) into dessert bowls, press in garlic, add a little pepper and oregano, mix and set aside. Finely... Mushroom StewFor the mushroom stew, dice the bacon finely. Clean, wash and finely chop the chanterelles. Clean, wash and... Viennese Goulash SoupFor the Viennese goulash soup, first chop the onions and garlic very finely. Cut bacon into small cubes. Heat...