Ingredients:
- 80 g chanterelle mushroom
- dash of powdered ginger
- 500 g courgette
- 2 tablespoons canola oil
- 1 l soup (made from 2 mushroom soup cubes)
- 2 sprigs tarragon
- 4 tablespoons sour cream
- salt and pepper
Preparation:
1. Cut courgette into slices and sauté in 1 tablespoon oil until turns glassy. Pour soup over it and cook for approximately 10 minutes. Rinse tarragon and mince leaves.
2. Mash soup into a puree, bring to boil and stir sour cream into it. Season with salt, pepper and ginger.
3. Clean mushrooms, fry them in 1 tablespoon oil and season with salt. Top the soup with mushrooms and tarragon.
Approx. 300 kcal energy, 25 g protein, 15 g fat and 18 g carbohydrate per serving.
This recipe is for 4 people.