Recipe

First course

Venison Soup with Mushrooms

By FDL

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Venison Soup with Mushrooms
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Looking for a new soup recipe? Try this venison soup with mushrooms, it's an easy and mouthwatering comforting dish perfect for winter.

Ingredients
Ingredients
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  • Preparation time
  • Cooking time
  • Recipe category First course
  • Recipe yield 4
Preparation

How to make a delicious venison soup with mushrooms

  • Heat the oil in a large pan and brown the venison pieces on all sides.
  • Remove the meat from the pan and set aside.
  • Gently cook the bacon in the pan until the fat starts to run then add the onion, carrot and garlic and cook gently until the vegetables are soft.
  • Sprinkle over the flour, cook for 1 minute then gradually add the stock and the wine.
  • And the bay leaves and thyme, bring to a boil, season with salt and pepper and let simmer for 30 minutes.
  • Heat the butter in a frying pan and gently cook the ceps and chanterelles until lightly browned then transfer them to the pan with the venison and cook for 15 more minutes.
  • Reheat the frying pan you used to cook the mushrooms and fry the bread cubes until golden brown.
  • Stir the cream into the soup, check the seasoning and serve with the fried bread scattered over and the sour cream on top.
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