{"id":2893,"date":"2011-10-18T14:31:02","date_gmt":"2011-10-18T14:31:02","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2893"},"modified":"2011-10-18T14:31:02","modified_gmt":"2011-10-18T14:31:02","slug":"champignon-cremesuppe","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/18\/champignon-cremesuppe\/","title":{"rendered":"Champignon-Cremesuppe"},"content":{"rendered":"

Zutaten<\/strong>
\n150 g frische Champignons
\n1 kleine Zwiebel
\n2 EL Butter
\nPetersilie nach Belieben
\n2 EL Mehl
\n3\/8 l hei\u00dfe Gem\u00fcsebr\u00fche
\n1\/8 l s\u00fc\u00dfe Sahne
\nSalz, Wei\u00dfer Pfeffer<\/p>\n

Zubereitung<\/strong>
\nDie Champignons waschen und bl\u00e4ttrig schneiden. In einem kleinen Topf ein Essl\u00f6ffel der Butter zerlassen und die Feingehackte Zwiebel und die Champignons darin anbraten. Die Petersilie dazugeben und den Topf beiseite stellen. In einem anderen Topf die restliche Butter zerlassen (es darf auch ruhig etwas mehr sein), das Mehl hineinst\u00e4uben und hellgelb anbraten lassen. Dann die hei\u00dfe Br\u00fche (zuvor fix in einem anderen Topf hei\u00df gemacht) dazugie\u00dfen und w\u00e4hrenddessen mit einem Schneebesen das Ganze gut durchr\u00fchren und mehrmals aufkochen lassen. Mit Salz und Pfeffer abschmecken und die Champignon-Zwiebel-Mischung dazugeben und gut unterr\u00fchren. Die restliche Petersilie dazugeben und fertig ist die Suppe. Mit etwas Wei\u00dfwein verfeinern.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 150 g frische Champignons 1 kleine Zwiebel 2 EL Butter Petersilie nach Belieben 2 EL Mehl 3\/8 l hei\u00dfe Gem\u00fcsebr\u00fche 1\/8 l s\u00fc\u00dfe Sahne Salz, Wei\u00dfer Pfeffer Zubereitung Die Champignons waschen und bl\u00e4ttrig schneiden. In einem kleinen Topf ein Essl\u00f6ffel der Butter zerlassen und die Feingehackte Zwiebel und die Champignons darin anbraten. Die Petersilie … <\/p>\n

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