1 bunch
soup base vegetables (leek, carrot, celeriac, parsley)
1
onion
1.5 L
chicken broth
1
chicken
400 g
mixed seasonal vegetables (e.g. carrots, kohlrabi or asparagus)
150 g
mushrooms
200 g
frozen peas
30 g
butter
30 g
flour
100 ml
white wine
100 ml
cream
1
egg yolk
salt, pepper
Worcestershire sauce