Broccoli and black trumpet soup

  • Preparation: 10 min
  • Cooking: 25 min
  • Portions: 4


    150 g black trumpets

    300 g broccoli

    2 tbsp heavy cream

    25 cl vegetable broth

    4 spring onions

    ½ tspn of cumin

    3 tbps oil

    Salt and freshly ground white pepper


 Clean the mushrooms and cut them into small pieces

Wash the broccoli and cut into small pieces

Cook the broccoli al dente in ¾ of a liter of boiling water (10 min). Keep the water

Clean the onions, wash, cut into thin rings

Fry the onions with oil in a pan, add the mushrooms and cook for 5 minutes. Add to the pot of broccoli and broth

Cook for 10 minutes; salt and pepper

Add nutmeg, cumin, cream and mix well.



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