Mushroom broth with rusks

Ingredients

  • 3-4 slices Wheat rusk
  • 250 g fresh mushrooms
  • 1 onion
  • 1 tablespoon flour
  • 1 egg
  • 1,5 l water
  • 100 ml sour cream
  • parsley
  • olive oil
  • salt, dry spices as desired.

4

30

PREPARATION

Wash and dry the mushrooms. Ground two thirds along with the onion and cut the rest in slices. Fry them shortly in a little olive oil, then add the flour, pour over half litre of water and leave to boil. Sprinkle salt and spices. Leave the broth to simmer for about 15 minutes. Remove it from the fire and add the finely chopped fresh parsley. When the broth has cooled slightly, add beaten eggs with sour cream. When serving, top each plate with some rusk cubes.
Mushroom broth with rusks

Mushroom broth with rusks

3-4 slices Wheat rusk 250 g fresh mushrooms 1 onion 1 tablespoon flour 1 egg 1,5 l water 100 ml sour cream parsley olive oil salt, dry spices as desired.

430
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8 slices of Wholemeal bread 8 lettuce leaves; 16 pieces of dried, finely chopped ​​tomatoes 2 zucchini, sliced ​​into thin rounds 1 eggplant, sliced ​​into thin rounds 2 tomatoes, sliced ​​into thin rounds 4 tablespoons low calorie mayonnaise olive oil salt and freshly ground pepper

325
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8-1090
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6-850
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about 400-600 g Extra white flour type 400 (depending on the size of the eggs) 1 kg of boiled potatoes 3 eggs 50 ml olive oil salt to taste For frying: 3 tablespoons butter For the sauce: 500 ml tomato sauce 1 clove garlic 50 g grated parmesan cheese 3 tablespoons olive oil

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400 g Extra white flour type 400 1/3 fresh yeast pinch of salt 2 teaspoons sugar 250 ml lukewarm milk 1 egg

4-660