Creamy Mushroom Soup
Directions
- 1Slice the mushrooms and finely chop the onions. Heat the broth.
- 2In a pot, melt 3 tbsp butter and sauté the onions and mushrooms for 4-5 minutes. Add the parsley, stir, and pour in the hot broth. Leave on the turned-off stove.
- 3In another pot, melt the remaining butter, add the flour, and stir until dissolved.
- 4Gradually pour in the remaining broth while stirring continuously.
- 5Let it simmer for about 5-10 minutes, stirring occasionally. It’s important to dissolve all the flour completely while adding the broth.
- 6Stir in the cream and mix well.
- 7Combine both parts of the soup, season with salt, pepper, garlic powder, and nutmeg.
- 8Sprinkle with parsley and serve warm.
Ingredients
- 500 g fresh mushrooms
- 2 onions
- 1.2 l hot vegetable broth
- 6 tbsp butter
- 3 tbsp flour
- 200 ml heavy cream
- 0 salt
- 0 pepper
- 0 garlic powder
- 0 nutmeg
- 0 fresh parsley
Equipment
knifecutting boardpotwhisk