Ingredients: 5 dl funnelchantarells 5 dl water 5 dl vegetable clearsoup 3 tbs butter 1/2 dl wheatflour 2 tbs bluecheese, Aura or gorgonzola 2 tbs tomato paste 2 dl cream 1 ts salt 1/2 ts ground whitepepper Directions:Parboil the mushrooms in 5 dl water. Make use of the liquid and warm it up with the vegetable clearsoup. Fry the mushrooms on low effect in a saucepan. Powder over the wheatflour and then add the liquid- and clearsoup mix while stiring. Flavour with tomato paste and bluecheese. Let the soup boil for 10 minutes. Add the cream and flavour with salt and whitepepper. |