Ingredients

Title Value
1. Carrot 1 PC.
2. Celery root 1/4 PC.
3. Bulb onions 1/2 PC.
4. Bay leaf 1 PC.
5. Allspice 4 PC.
6. Parsley (root) 1 PC.
7. Champignon 500 Column
8. Bulb onions 1/2 PC.
9. Basil 3 twig
10. Olive oil 2 Tsp
11. Cream 10% 100 Ml
12. Salt taste
13. Black pepper taste

Cooking

1. Stage

Rinse and peel the vegetables on the broth. Fold in a deep pan, add the roots, bay leaf, pepper and pour 1 liter of water.

2. Stage

Put on a big fire and let it boil, remove the noise if it appears. Reduce the heat and let it boil for 20-30 minutes. Tighten the fire to a minimum, cover and let stand for another 5 minutes. Strain the broth, discard the vegetables.

3. Stage

Chop the onion finely, cut the mushrooms into slices. Heat in a deep frying pan OM and simmer in it mushrooms with onions until soft (20 min). Add chopped basil, salt and pepper.

4. Stage

Put the mushrooms in a pan, pour in the broth and let it boil. Puree with a hand blender, pour in the cream, return to the fire and let it boil again.

5. Stage

Pour into plates, garnish with basil and freshly ground black pepper.