Spinach and Morel soup

Ingredients for Spinach and Morel soup

Instructions for Spinach and Morel soup

To prepare the Spinach and Morel soup recipe, please follow these instructions:

Put morklerne to soak in plenty of cold water 2 hours. Boxes the water. Add new morklerne in water and boil 5 minutes-boxes water-repeat boiling in clean water in extreme 5 minutes.

Dry morklerne gently and chop them roughly. Sauté them some minutes in 1 tbsp. butter. Pipe a butter bun by 1 tablespoon. butter and 1 tbsp. flour. Pour the boiling broth and cream of mushrooms. Stir in butter the bread roll in and let the soup Cook about 10 minutes.

Liberate the spinach for the mess and coarse stalks. Wash the spinach well and chop it coarsely. Stir the spinach in the soup and let it cook for a few minutes. Season with salt, pepper and sherry. Sprinkle finely chopped chives and serve immediately with toasted bread smeared with herb butter touched by fx. finely chopped parsley, a little garlic and lemon juice.

Tips:
A possible remnant of this soup may not be stored or reheated.