Creamy Mushroom Soup
Healthy, because
Even smarter
The cream of mushroom soup scores with the B vitamins niacin and pantothenic acid, which play an important role in the metabolism of fats and carbohydrates. Vitamin D is also present in mushrooms: We need this for better absorption of calcium, i.e. for good mineralisation of bones and teeth.
Depending on your preferences and availability, you can prepare the cream of mushroom soup with the mushrooms of your choice - we recommend porcini mushrooms, herb sideburns or mushrooms.
Ingredients
- Ingredients
- ¾ l Chicken broth (Instant or homemade)
- 300 milliliters Whipped cream
- salt
- peppers
- Nutmeg
- 150 grams mixed Mushrooms
- 2 onions
- 2 Tbsps butter
- 4 Tbsps scallions
- Pastry flour (for dusting)
- ½ bunch parsley
Preparation steps
Peel onions, chop finely and saute in butter until soft. Trim mushrooms and cut into small pieces, add mushroom to onions and saute. Season with salt, pepper and nutmeg. Sprinkle with flour. Add chicken broth and half the cream and cook until vegetables are tender about 15 minutes.
Rinse parsley, shake dry and finely chop. Add parsley to the soup. Puree soup, bring to a boil again and season with salt and pepper. Whip remaining cream until almost stiff. Serve soup immediately in deep plates or soup bowls with a dollop of whipped cream on top. Garnish with chives.
