Wiener Schnitzel, Vegetable Soup

Vegetable Soup

• 4 cups bouillon,
• 2 – 3 potatoes,
• 2 leeks
• 3 carrots,
• 1 clove of garlic,
• black pepper,
• salt,
• some kitchen herbs,
• 4 ounce Champignon Mushrooms

If you feel like it make a real bouillon, but since this is a time restraint weekday I would use some good Bouillon Cubes

Clean the vegetables and potatoes and cut them into small cubes.

Boil the water and add the Bouillon Cubes, let it boil for about 5 minutes and add the vegetable and potato cubes.

Let this mixture boil for about 10 minutes. In the meantime you clean the Champignon Mushrooms, add them to the soup so that they can boil for 5 minutes.

Bring to taste with the pepper and salt. Serve in bowls with the chopped herbs sprinkled over it.

Wiener Schnitzel in Mustard Sauce

• 4 Wiener Schnitzels
• 2 ounce butter
• 2 tablespoons Mustard
• 1 Tablespoon Flour
• 1 Egg

Breadcrumb

Wisk the egg and add a half a tablespoon of water.

 Bring the Schnitzel with salt and pepper to taste and gently move them through the egg with breadcrumb mixture.

Bake the Schnitzels in a skillet on high fire until they are yellow brown. Get them out of the Skillet and keep them warm.

Stir the flour through baking butter add the mustard and add some water. Stir until you have a smooth sauce.

Again bring to taste with salt and pepper.

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