Creamy Mushroom Soup with Toasted Bread
Ingredients
- Ingredients
- 350 grams Mushrooms (such as chanterelles and porcini mushrooms)
- 150 grams starchy potatoes
- 150 grams Celery root
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 150 milliliters dry white wine
- 800 milliliters Chicken broth (or vegetable broth)
- 1 handful Fresh herbs (such as parsley, chervil, marjoram)
- 150 grams Crème fraiche
- salt
- 1 tsp lemon juice
- freshly ground peppers
- 4 slices Whole Wheat Bread
Preparation steps
Clean and slice mushrooms. Peel potatoes and celery, dice. Peel onion and garlic and chop coarsely. Heat butter in a saucepan and saute onion and garlic until translucent, sprinkle with flour and add wine. Bring to a boil and add broth. Add mushrooms, potatoes and celery to the soup and simmer for about 20 minutes on low heat.
Rinse herbs, shake dry, pluck off leaves and set aside some marjoram leaves for garnishing. Add the rest to the soup and puree. Pour back into the pot and simmer briefly. Add more broth, if desired.
Add creme fraiche and season with salt, lemon juice and pepper.
Toast bread on the hot grill (or in a grill pan) unitl crispy on both sides.
Pour soup into bowls, garnish with marjoram and serve with bread. If desired, add some butter.
