Mushroom Soup

Simple, creamy, and delicious!

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 22 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 600 g Mushrooms, mushrooms, fresh

  • 1 piece Onion, raw

  • 1 piece Potatoes, white

  • 5 twig Parsley, fresh

  • 30 g Butter, unsalted

  • 100 ml Alcohol, Wine, White

  • 600 ml Soup base, chicken, cube

  • 1 pod Garlic, fresh

  • 2 pinch Spices, pepper, black

  • 3 pinch Salt, table

  • 2 pinch Spices, nutmeg, ground

Steps

  1. Thoroughly wash the mushrooms, clean them, and slice them. Peel and wash the onion, then finely chop it. Peel the potatoes, wash them under running water, and cut them into smaller pieces. Wash the parsley, shake it dry, and finely chop it.

  2. Place a pot on the stove and melt about 30 g of butter in it. Quickly sauté the onion in the butter. Add the mushrooms.

  3. Sauté the mushrooms for a few minutes, just until they slightly brown. Remove about a tablespoon of mushrooms from the pot and set them aside for garnish. Pour dry white wine into the pot and cook on high heat for two more minutes. Add the vegetable broth, the chopped potatoes, and cook for an additional 15 minutes.

  4. Finally, blend the soup with an immersion blender and season with salt, pepper, and a pinch of nutmeg. Serve the soup in appropriate bowls, sprinkle with parsley and the reserved mushrooms. Serve the dish while still warm.

Nutrition Information (Per 100g)

  • Calories: 59.36 kcal
  • Fat: 2.58 g
    • Saturated Fat: 1.65 g
  • Carbohydrates: 6.4 g
    • Sugars: 1.34 g
  • Protein: 2.17 g
  • Fiber: 1.24 g

Advice

Once the soup has cooled, it should not be reheated.