|
4 Servings
|
|---|
|
1
L
vegetable boullion
3 tbsp flour water 4 dl fried mushrooms Dash nutmeg ½-1 dl whipping cream Chopped parsley 1.) Bring the bouillon to a boil. 2.) Mix flour and water and stir down the mix into the bouillon little by little. 3.) Add the mushroomsand let the soup boil for another three minutes. 4.) Stir down the cream and sprinkle parsley on the surface of the soup. Serve. |
This page is best viewed in
Netscape 4.x
or
MSIE 4.x
or better on a 640x480 or 800x600 screen.
Page designed and created by and for The Veracious.
Text on this web page is the property of The Veracious.
©1999, 2000 The Veracious. All rights Reserved.
This page was last updated on August 19, 1999.
