Tomato and spinach crepes with cream of mushroom soup
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Transcript of Tomato and spinach crepes with cream of mushroom soup
Great Home Cookin'Recipes
Tomato and Spinach Crepes With Cream of Mushroom Soup
This crepe, made with Buckwheat Crepes is a wonderful vegetarian entree. Make it a complete light meal with Cream of Mushroom Soup.
Great Home Cookin'Recipes
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
2 cups chopped fresh tomatoes
2 cups lightly packed baby spinach leaves
1 cup sauted, chopped onions
1 cup crumbled Chevre, or goats milk, cheese
8 buckwheat crepes
Great Home Cookin'Recipes
Preparation:To assemble crepes: Place cup each of the tomatoes and spinach down the center of a crepe. Sprinkle 1 tablespoon each of sauted onions and Chevre cheese on top, and then fold the ends of the crepe over the filling and serve.Makes 8 servings.Please help us to maintainour website by clicking onthe ads on it.www.cookingwith-style.com
Great Home Cookin'Recipes
Cream of Mushroom Soup
Porcini mushrooms are the best choice for an earthy, full-bodied flavor that marries perfectly with beef stock/(Vegie stock if you are a total vegetarian) and cream. For a unique flavor experience, try using rare Morel mushrooms. Theyre available only once a year in the spring so buy them if you happen upon them.
Great Home Cookin'Recipes
Prep Time: 5 minutes Cook Time: 10 minutesIngredients:1 onion, diced
4 tablespoons butter
lb button mushrooms, chopped
4 teaspoons all-purpose flour
1 cup beef stock/Vegetable stock
bay leaf
teaspoon salt
1/8 teaspoon black pepper
2 cups half and half
Great Home Cookin'Recipes
Preparation:Melt butter over medium heat and saut the onions and mushrooms for 5 minutes. Stir in flour and cook for 1 minute. Add beef/vagetable stock, bay leaf, salt, and pepper. Simmer for 3 minutes and then remove bay leaf. Add half and half, warm through, and serve hot.Makes 8 servings.
Great Home Cookin'Recipes
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