Preparation
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1Clean and chop the mushrooms and chanterelles. Peel and finely chop the onions. Heat Mazola in a pot and fry the onions. Add the mushrooms and fry for about 5 minutes while stirring. Remove half of the mushrooms and set them aside.
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2Sprinkle Kölln oat bran flakes over the remaining mushrooms and sauté for about 1 minute while stirring. Add milk and vegetable broth. Cook in an open pot at a low temperature, stirring occasionally.
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3Puree the mushroom cream and season generously with salt and pepper. Take the mushrooms that have been set aside and add the fresh ones to the cream. Preparation time: approx. 25 minutes Cooking time: approx. 10-15 minutes
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4Refine the soup with a dollop of sour cream to make it taste even creamier.
Author: Peter Kölln
Photographer: Walter Cimbal
Ingredients
Serving(s)
1
Ingredients for 4 servings
250 G
Mushroom
250 G
chanterelle
2
Onion
2 EL
Mazola rapeseed oil
30 G
Kölln Oat Muesli Fruit No Added Sugar
500 ml
Whole milk
375 ml
Vegetable broth
0
Salt
0
pepper
0
Thyme, fresh
