Soup with butter soup

There’s hardly anything better than a soup of blood pudding on a cool autumn evening. It’s quick and easy to make.

Ingredients for four

5 dl fresh soup sprouts (or other dark mushrooms) 1 large onion 3 dl vegetable stock; (4 dl red milk 2 tbsp butter 1 tbsp wheat flour 100g processed cheese 1 handful of fresh thyme 1 tsp rose pepper 1-2 tsp salt

Ota butter for the lump. Peel and chop the onion as small as possible.

In a saucepan, add a tablespoon of butter and start sautéing the onion. It will take 5-10 minutes for the onion to start to brown and sweeten, as it should.

Add the soup sprouts and fry them until the water has evaporated. Add the vegetable stock, rose peppers and bring to the boil. Add the milk and bring to the boil again.

Stir in the flour and butter with a fork (roux) and enlarge the soup. Add myös melted cheese. Season with a pinch of thyme. Leave to cook for 15 minutes under the lid. Serve with good bread.

Vegetables Soup Mushroom dishes Scandinavia Soup with mushrooms VHH