Mushroom Cream Soup
The mushrooms put you in a good mood because they contain folic acid, which ensures healthy nerves, a good memory, good sleep and a great mood. Another vitamin of the B group, niacin, is found in the mushrooms. We need it for the metabolism of carbohydrates, fats and proteins.
You can also prepare the mushroom soup with other mushrooms. Porcini mushrooms, for example, bring an extra portion of vitamin D into the soup. A mixture of different mushrooms is of course also possible. If you want to save a little fat, use soy cream instead of cream for the creamy mushroom soup, because it only has 15 percent fat.
Ingredients
- Ingredients
- 400 grams button Mushroom
- 100 grams starchy potatoes
- 1 onion
- 1 garlic clove
- vegetable oil (to fry)
- 1 Tbsp Pastry flour
- 1 splash dry white wine
- 600 milliliters Chicken broth (or vegetable broth)
- 100 milliliters Whipped cream
- 1 Tbsp Crème fraiche
- salt
- white peppers
- 1 Tbsp freshly chopped parsley
Preparation steps
Clean the mushrooms and cut into slices. Peel the potato and finely grate. Peel the onion and garlic and finely chop. In a nonstick pan, heat 1-2 tbsp until hot, then add mushrooms and fry until browned. Remove from pan.
In a seperate pot, sauté onion and garlic. Sprinkle in flour and deglaze with the wine. Bring to a boil then add the broth.
Add the mushrooms back to the soup, reserving some for garnish. Add in the potatoes and simmer for about 15 minutes.
Puree the soup and strain through a sieve. Add the soup back to the pot and add the heavy cream, letting soup simmer for a couple more minutes.