🍲 Creamy Champagne Mushroom Soup with Leek

Name: Creamy Champagne Mushroom Soup with Leek
Total time: 35 min
Yield: 4 servings
Ingredients: 500 g Cremini mushrooms (cleaned); 2 Stück Leek (white and light green parts); 40 g Butter; 100 ml White wine; 500 ml Vegetable broth; 150 ml Cream; 4 Zweige Thyme (fresh); 10 g Salt; 5 g Pepper

380 kcal · 35 min · 4 servings

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Ingredients

500 g Cremini mushrooms (cleaned)
2 Stück Leek (white and light green parts)
40 g Butter
100 ml White wine
500 ml Vegetable broth
150 ml Cream
4 Zweige Thyme (fresh)
10 g Salt
5 g Pepper

Instructions

1. Thoroughly wash the leek to remove sand and slice it into thin rings.
2. Clean the mushrooms with a cloth (do not wash) and slice them into quarters.
3. Melt the butter in a large pot over medium heat and sauté the leek for 5 minutes until soft, without letting it brown.
4. Add the mushrooms and fresh thyme and fry for 8 minutes until they have lost their moisture.
5. Deglaze with the white wine and let the alcohol vapors evaporate for 2 minutes.
6. Pour in the vegetable broth and let the soup simmer gently for 10 minutes.
7. Remove the thyme sprigs. Puree the soup until creamy using a hand blender.
8. Stir in the cream and season with salt and pepper to taste.

Nutrition per serving

kcal: 380
Protein: 12 g · Fett/Fat: 28 g · Carbs: 18 g