Portobellosvampesuppe with croutons of goat cheese

Ingredients for Portobellosvampesuppe with croutons of goat cheese

Instructions for Portobellosvampesuppe with croutons of goat cheese

To prepare the Portobellosvampesuppe with croutons of goat cheese recipe, please follow these instructions:

The bulbs are cleaned and cut into thin slices of Onions fried in 1 tbsp. butter in 8-10 min. turn down the heat and let the onions Cook for about 20 minutes until Caramelized Onions are picked up and placed in a bowl.

The mushrooms cleaned and cut into strips Garlic cleaned and chopped fine The last of the butter is melted and mushrooms roasted for about 12 min.

Broth, garlic and Roasted Onion added the Court brought to the boil and boil about 20 minutes season with salt and pepper.

Tips:
Fluten cut into 12 slices, cheese and bread in greased grilling or toasting a few minutes until the cheese is just about to melt.

The soup is served in 4 bowls and serve with the bread.