Creamy Mushroom Soup
Ingredients
- Ingredients
- 400 grams button Mushroom
- 1 Tbsp Canola oil
- 50 grams white bread
- 3 Tbsps butter
- 125 grams starchy potatoes
- 30 grams Celery root
- 1 small onion
- 1 garlic clove
- 1 tsp Curry powder
- 1 Tbsp Pastry flour
- 100 milliliters dry white wine
- 500 milliliters Chicken broth (or vegetable broth)
- 125 milliliters Whipped cream
- freshly ground peppers
- 1 Tbsp chopped parsley (for garnish)
Preparation steps
Rinse and slice the mushrooms. Saute the mushroom slices in 2 tablespoons of oil until brown. Set a few mushrooms aside for the garnish. Cut the white bread into cubes and roast in 1 tablespoon of butter until golden. Allow to cool and set aside.
Peel and dice the potatoes and celery root. Peel and roughly chop the onion and garlic. Saute the onion and garlic in the remaining butter until translucent. Sprinkle with the curry powder and flour. Deglaze with the wine. Bring to a boil and pour in the broth. Add the mushrooms, potatoes and celery root. Simmer for about 20 minutes. Puree the soup and pour through a fine sieve. Bring back up to a boil. Depending on the desired consistency, let simmer or add more broth.
Stir the cream into the soup and season with salt and pepper. Sprinkle with the remaining mushrooms, croutons and parsley. Serve immediately.
