@ramona_jst: OP fit 🤌🏽 #fy #fyp #techno

ramona_jst
ramona_jst
Open In TikTok:
Region: DE
Wednesday 10 June 2026 06:19:43 GMT
84965
4178
84
19

Music

Download

Comments

user4397627905814
user4397627905814 :
Was ist der Grund?😳😳
2026-06-10 08:37:46
4
thomas_olling
Thomas Truckspotting :
what is wrong??
2026-06-10 16:58:37
2
treikalis
Jānis :
Hello You are were beautiful girl 😘
2026-06-10 21:22:45
2
mickey60132
Mickey :
Oh Christ! What happened to you????
2026-06-10 17:14:38
3
tincup38
george :
haha u will make a video anywhere won't you..
2026-06-10 20:18:48
1
elmarievanzyl817
Elmarie van Zyl :
hope you ate okay
2026-06-11 01:12:16
1
selcom00
Selcom00 :
😳😳😳...che succede??😢😢
2026-06-11 04:58:33
1
kreativwerklerin
Kreativwerkeleck :
Alles Gute für die OP. Werde schnell wieder fit. 🥰🍀
2026-06-10 14:05:36
2
jeanneschatzy
Jeanne :
alles gute für die op 🙏🏻 gute besserung und schnelle genesung 🤍
2026-06-10 13:14:19
2
ralle1868
ralle :
Gute Besserung 🥺
2026-06-11 07:11:52
2
derbaron_90
DerBaron90 :
gute Besserung !
2026-06-10 20:29:58
1
jjjess41
Jessie :
Alles Gute
2026-06-10 18:11:05
1
enriquerubiolino
chuki :
pero que guapa es mi chica preferida del tik tok🥰💪
2026-06-10 22:34:27
1
aleks_alpachino
aleks_alpachino :
выздоравливай 🤗
2026-06-10 06:29:11
2
happy07061998
Витёк Студеникин :
что б все хорошо было
2026-06-10 21:27:15
1
stefan_sc83
Stefan_sc83 :
2026-06-10 18:22:26
1
dimonchik022
Forever young :
2026-06-10 06:21:17
2
wolfgangwinkler2
Wolfgang Winkler :
Gute Besserung
2026-06-11 04:40:33
1
oksanaoks00
Оксана Грицай :
Gute Besserung. 🥰
2026-06-10 18:30:33
1
dimonchik022
Forever young :
2026-06-10 06:21:44
1
deboraterpin
Debora :
Forza che passa tutto un abbraccio e buona guarigione tesoro 🥰🥰🥰
2026-06-10 06:33:02
1
angelobrignoli7
angelobrignoli7 :
Hospil Ramona 👍
2026-06-10 11:09:07
1
dimonchik022
Forever young :
2026-06-10 06:21:35
1
marilonso2
Marilonso :
Was ist der Grund? Alles Gute
2026-06-10 06:52:49
2
To see more videos from user @ramona_jst, please go to the Tikwm homepage.

Other Videos

Ingredients: 	●	1 lb (450 g) fresh mushrooms (king oyster, chanterelles & wild mushroom mix) 	●	20–25 g dried wild  mushroom mix  	●	2 cups hot water (for soaking) 	●	5–6 slices thick-cut bacon, chopped 	●	2 tbsp butter 	●	2 shallots diced  	●	3 garlic cloves, minced 	●	3–4 sprigs fresh thyme 	●	1 bay leaf 	●	1½ tbsp all-purpose flour 	●	½ cup dry white wine 	●	4 cups chicken broth 	●	12 oz (340 g) Yukon Gold potatoes, diced 	●	¾ cup heavy cream 	●	1½–2 tbsp white miso paste 	●	Pinch of nutmeg & cayenne 	●	Salt & black pepper For serving: 	●	Crispy bacon & sautéed mushrooms 	●	Fresh thyme or chives 	●	Sherry vinegar 	 Instructions: 	1.	Soak dried wild mushrooms in hot water for 20–25 minutes. Chop the softened mushrooms and strain the soaking liquid. Reserve about 1 cup. 	2.	Cook bacon in a Dutch oven until crispy. Remove and reserve, leaving 1–2 tbsp bacon fat in the pot. 	3.	Sear fresh mushrooms in batches until deeply golden. Set aside a handful for topping. 	4.	Add butter shallots and to the pot. Sauté for 5–7 minutes, then add garlic, dried mushrooms , thyme and bay leaf. 	5.	Return mushrooms to the pot. Stir in flour and cook for 1 minute. Deglaze with white wine and simmer for 2–3 minutes. 	6.	Add chicken broth, reserved mushroom liquid, diced potatoes, nutmeg, cayenne and black pepper. Simmer for 15–20 minutes until potatoes are tender. 	7.	Remove thyme stems and bay leaf. Lightly mash some potatoes for a thicker consistency. Stir in heavy cream and warm gently. 	8.	Turn off the heat. Whisk white miso with a little warm broth, then stir it back into the soup. Adjust seasoning. 	9.	Ladle into bowls. Top with crispy bacon, golden mushrooms, fresh herbs and a few drops of sherry vinegar directly into each bowl for that perfect finishing touch.
Ingredients: ● 1 lb (450 g) fresh mushrooms (king oyster, chanterelles & wild mushroom mix) ● 20–25 g dried wild mushroom mix ● 2 cups hot water (for soaking) ● 5–6 slices thick-cut bacon, chopped ● 2 tbsp butter ● 2 shallots diced ● 3 garlic cloves, minced ● 3–4 sprigs fresh thyme ● 1 bay leaf ● 1½ tbsp all-purpose flour ● ½ cup dry white wine ● 4 cups chicken broth ● 12 oz (340 g) Yukon Gold potatoes, diced ● ¾ cup heavy cream ● 1½–2 tbsp white miso paste ● Pinch of nutmeg & cayenne ● Salt & black pepper For serving: ● Crispy bacon & sautéed mushrooms ● Fresh thyme or chives ● Sherry vinegar Instructions: 1. Soak dried wild mushrooms in hot water for 20–25 minutes. Chop the softened mushrooms and strain the soaking liquid. Reserve about 1 cup. 2. Cook bacon in a Dutch oven until crispy. Remove and reserve, leaving 1–2 tbsp bacon fat in the pot. 3. Sear fresh mushrooms in batches until deeply golden. Set aside a handful for topping. 4. Add butter shallots and to the pot. Sauté for 5–7 minutes, then add garlic, dried mushrooms , thyme and bay leaf. 5. Return mushrooms to the pot. Stir in flour and cook for 1 minute. Deglaze with white wine and simmer for 2–3 minutes. 6. Add chicken broth, reserved mushroom liquid, diced potatoes, nutmeg, cayenne and black pepper. Simmer for 15–20 minutes until potatoes are tender. 7. Remove thyme stems and bay leaf. Lightly mash some potatoes for a thicker consistency. Stir in heavy cream and warm gently. 8. Turn off the heat. Whisk white miso with a little warm broth, then stir it back into the soup. Adjust seasoning. 9. Ladle into bowls. Top with crispy bacon, golden mushrooms, fresh herbs and a few drops of sherry vinegar directly into each bowl for that perfect finishing touch.

About