Hello there! We’re already halfway through the week. Time passes by so quickly… So it’s time for my third soup of the week. I love mushrooms! That’s why this soup really is one of my favorites.
It takes a bit longer than the green pea soup or the cauliflower soup, but it’s just as easy.
– 400 gr of mushrooms
– 100 gr of potatoes
– 1 onion
– 1 garlic bulb
– 3 tablespoons of corn oil
– 1 tablespoon of flower
– a shot of white wine
– 700 ml of vegetable stock
– 100 ml of cream
– salt & pepper
– 1 tablespoon of parsley
This recipe serves 4
Let’s get this thing started!
Clean the mushrooms and slice them. Then peel the potatoes, onions and garlic and chop it all up.
When you’re done with the preparations start by baking the mushrooms in some oil until they’re golden.
Pour some oil in a pot and fry the onions. Sprinkle with flower and stir well. Then extinguish the onions with some white wine and keep stirring. Bring to a boil and add the vegetable stock.
Throw in the mushrooms (keep some on the side for presentation) and potatoes and let it cook for 15 minutes on medium heat.
Blend the soup, add the cream and let it cook in for a bit. Throw in the rest of the mushrooms and add salt & pepper to your own taste. Your soup is now ready to be served! You can top the soup with a bit of parsley.
I hope you’ll enjoy this recipe. Let me know what you think!