Mushroom cream
For 6 people
Preparation: 20 min
Cooking: 30 min
Difficulty: easy
Budget: cheap
Ingredients:
- 750 g mushrooms with brown buttons
- 75 cl of gravy with vegetables
- 40 g butter
- 40 g flour
- 10 cl of dry white wine
- 1 bunch thyme
- Some parsley branches
- 2 tablespoons oil
- Salt, ground pepper
Preparation:
Wash and chop the mushrooms. Sweat them in a large frying pan with oil for 5 minutes, until they release their vegetable water. Arrange them and add the crushed thyme. Book.
Grease the butter in a saucepan and then add the flour. Dilute the mixture by gradually adding the white wine, then the liquid. Add three quarters of the mushrooms. Bake for 20 minutes. Then mix the velouté in a blender or with a dipping blender.
Throw the velvet back into the pot. Add the reserved mushrooms. Heat for 5 minutes on low heat.
Serve the hot velvet in bowls with a little chopped parsley on top.
Cream soup with peas and chickpeas
For 6 people
Preparation: 20 min
Cooking: 25 min
Difficulty: easily
Budget: free
Ingredients:
- 500 g chopped peas
- 400 gr boiled chickpeas (canned)
- 1 onion
- Some cilantro branches
- 75 cl of gravy with vegetables
- 20 cl of liquid cream
- 2 tablespoons olive oil
- 1 tablespoon sesame seeds
- Pepper salt
Preparation:
Drain and rinse the chickpeas in a colander. Peel and chop the onion. Fry it for 5 minutes in a large pot of olive oil.
Add the peas and three quarters of the chickpeas to the pan. Add the liquid, salt and pepper. Bring to the boil and simmer for 20 minutes.
After cooking, mix the contents of the pan using a dipping blender. Arrange the spices.
Pour the soup into the bowl. Add a pinch of cream in the center, mix lightly. Sprinkle with chickpeas, minced coriander and sesame. Serve immediately.
Enjoy your lunch!
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