Cream of Oyster Mushroom and Pine Nut Soup
Cooking: 10 min
1 large white onions
1.5 L chicken or vegetable broth
125 ml 35% cream
1 large potato, cut into chunks
300 g of oyster mushrooms
100 g pine nuts
1 knob of butter
Wash, dry and chop the mushrooms.
Peel and chop the onion.
Fry the onion in a sauce pan for 2-3 minutes, add potato and mushrooms with butter.
Add to broth and cook over medium heat for 30 minutes.
Mix everything to a creamy consistency and add 35% cream.
Add the pine nuts stained oven or frying pan without fat.