Products Needed:
3 oz field mushrooms
1 leek
1 sweet pepper
1 cup chicken broth
1 tbsp butter
2 tbsp wheat flour
salt, ground black pepper to taste
1 egg yolk
4 tbsp cream
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Directions: Slice mushrooms, sweet pepper and onion, stir up, salt and pepper.
Pour products with hot stock and cook under a lid for 5-7 minutes at full power.
Mix butter with flour, dissolve with stock and add to the soup. Cook it through for 1 minute at full power, then let to infuse.
Before serving, dress the soup with a yolk, whisked with cream.
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