INGREDIENTS:
25g unsalted butter
1 onion
350g mushrooms
400ml of vegetable broth
5 tablespoons of chopped fresh parsnips
125ml crème fraîche
salt and pepper
- In a pot, melt half the butter, add the diced onion and fry it from time to time, stirring.
- Add the rest of the butter and chop the mushrooms into thick slices. Fry for about 10 minutes until the mushrooms are lightly golden.
- Add broth and chopped parsnips, bring to a boil, reduce heat, cover and simmer for approx. 30 minutes.
- Pour into a blender and blend into the cream. Pour back into a clean pot, add crème fraîche, salt and pepper to taste.
- Gently warm before serving. Pour into bowls and garnish with chopped parsnips, parmesan cheese, cream and pepper.
Bon Appétit!
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