Creamy Mushroom Soup

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Creamy Mushroom Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
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)
How healthy are the main ingredients?
potatoWhipped creamwhite breadparsleyoniongarlic clove

Preparation steps

1.

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.

2.

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.

3.

Stir the cream into the soup and season with salt and pepper. Sprinkle with the remaining mushrooms, croutons and parsley. Serve immediately.