Cream of Mushroom and Fennel Soup
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 2 | l | KNORR Vegetable Bouillon Powder 3x50L |
| 200 | ml | Knorr Cuisine Cooking Cream |
| KNORR Roux Brown | ||
| 350 | g | Mushrooms |
| 1 | pc | Onion(s) , Medium sized |
| 200 | g | Leeks , white of |
| 200 | g | Fennel with Leaf |
Preparation
1. Slice the mushrooms, onions, leek and fennel.
2. Keep the leaf for garnish.
3. Sweat off all the vegetables, cook without colour.
4. Pour in the bouillon and bring to the boil.
5. Simmer for 20 mins and liquidise.
6. Bring to the required consistency with roux.
7. Pour in the cream and garnish with chopped fennel leaf.
