Junior chef
Utensils
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Peel the carrots, cut into slices approx. 5 mm thick.Tear the mushrooms into thin strips, peel the garlic, finely chop.
Mushrooms
Heat the oil in a non-stick frying pan. Add the mushrooms and garlic, stir fry for approx. 5 mins., season, set aside.
Béchamel sauce
Heat the butter in a wide pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in the stock and milk, bring to the boil while stirring. Reduce the heat, simmer for approx. 5 mins.
Soup
Break the lasagne sheets into pieces, add them to the sauce along with the reserved mushrooms and carrots, simmer for approx. 10 mins. until soft, stirring occasionally, season.
To serve
Plate up the soup, finely chop the chives using scissors, sprinkle on top with the Parmesan. Serve the soup immediately.
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