Steinpilz-Linsensuppe

Ergibt2 Portionen

100 g Beluga Linsen

200 g Pilze nach Saison oder Champignons

1 kleine Zwiebel

1 TL Öl

2 EL Weißwein nach Wunsch

100 ml Pflanzen-Sahne

1 TL VITAM Steinpilz-Hefebouillon

frische Petersilie

Zubereitung

Die gewürfelte Zwiebel in Öl leicht anbräunen, geschnittene Pilze zugeben und kurz mitdünsten. Linsen in 400 ml Wasser 20-30 Min. bei mittlerer Hitze gar kochen. Pflanzen-Sahne zugeben, Suppe mit VITAM Steinpilz-Hefebouillon sowie ggf. etwas Weißwein abschmecken und die Pilze unterheben.
Mit frischer Petersilie bestreut servieren.

Nutrition Facts

0 portionen

Serving size

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Steinpilz-Linsensuppe