Vegetarian Bisque with Mushrooms
7,4 / 10
This yummy vegetarian soup is rich in the antioxidant lycope from the carrots and fiber and B vitamins from the mushrooms.
To add a little more spice to this mild soup, add a touch of chili powder.
Author of this recipe:
Remove the porcini stalks and chop the caps finely. Heat the oil in a pan and fry the chopped porcini. Season and place to one side.
Melt the butter in a saucepan. Fry the onion in the butter, stir without browning, and then add the carrot and potato. Cook for 10 minutes, stirring frequently.
Add 1.5 l of water, cover and cook for 15 minutes.
Remove the pan from the heat and leave to cool slightly before blending to a creamy soup.
Add a little salt and the paprika. Combine the crème fraîche with the soup. Stir and return the pan to a low heat, reheating to a simmer.
Remove from the heat and divide the soup between 4 bowls and adjust the seasoning. Add the porcini and chopped chives. Serve immediately.