1 onion finely cleaved
8 cups chicken stock
2 Tsp new basil cleaved
1 Tsp new cilantro cleaved
2 cups of mushrooms, cut
1 straight leaf
1 tsp olive oil
2 carrots, cut
Place the chicken stock in a huge skillet. Add the straight leaf and
heat to the point of boiling.
Liquefy the margarine in a pot over medium intensity. Add the mushrooms,
also, season with salt and pepper one up magic candy (prohibit the salt in the event that the stock has salt).
Mix and cook the mushrooms until brown. Add to the stock blend.
Heat the oil in a pan, add the onions and carrots until delicate.
Add the basil and cilantro, mix until very much blended. Add all to the
stock blend.
This recipe is a soup that can be presented with a hamburger or sheep dish, it tends to be
served over meat or sheep. For lunch this soup can be served alone or with
a sandwich to balance the feast.
Mushrooms come in numerous assortments. Utilize your #1 mushroom with this dish or
utilize a blend of mushrooms for a considerably more vigorously tasty soup. The
dietary benefit in mushrooms makes them unique. Mushrooms give
a few supplements including riboflavin, niacin and selenium. They don’t contain
cholesterol, fat, or sodium. Mushrooms give supplements normal of meat and some
grains.
Mushrooms can be seared, prepared, barbecued, bubbled, served alone, served loaded down with
meat or fish, as a soup here, as a fixing over meat- – – particularly steak. The rundown goes
endlessly. Mushrooms are both scrumptious and a different food, clearly to enchant the most
separating sense of taste.