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Mushroom Soup

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Ingredients

  • 1.1 lb fresh button mushrooms (50 dkg)
  • 1 medium onion
  • 2 cloves of garlic
  • 2 tablespoons olive oil or butter
  • 1 tablespoon whole wheat flour optional
  • 3 to 3.5 cups vegetable broth or water (7 to 8 dl)
  • 0.6 cup heavy cream or plant-based cream (1.5 dl)
  • salt, freshly ground pepper to taste
  • ½ teaspoon thyme or marjoram
  • fresh parsley on top

Instructions

  • Wipe the mushrooms clean and slice them.
  • Dice the onion and sauté it in oil or butter until translucent. Then add the crushed garlic.
  • Add the mushrooms and cook for 6 to 8 minutes until they release their liquid and become slightly golden.
  • Sprinkle with flour (if using), stir well, then pour in the broth.
  • Season with salt, pepper, and thyme. Cook for 10 to 15 minutes.
  • Add the cream, bring to a boil, then optionally blend with an immersion blender, or leave it chunky.
  • When serving, sprinkle with fresh parsley.
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