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🍽️ Velvety Mushroom Soup

375 kcal · 30 min · 4 servings

Ingredients

• 400 g mushrooms
• 250 g floury potatoes
• 150 g celeriac
• 1 onion
• 1 clove of garlic
• 2 tbsp butter
• 1 tbsp flour
• 100 ml dry white wine
• 800 ml poultry broth (or vegetable broth)
• 100 g crème fraîche
• salt
• pepper (from the mill)
• dill tips (for garnish)

Instructions

1. 1. Wash the mushrooms and slice them into thin pieces.
2. 2. Peel the potatoes and celery and cut them into small cubes.
3. 3. Peel the onion and garlic and chop them roughly.
4. 4. Heat the butter in a pot and sauté the prepared vegetables in it until they are soft and translucent.
5. 5. Dust the vegetables with flour and deglaze the pot with wine.
6. 6. Bring the mixture to a boil and add the broth.
7. 7. Add the mushrooms, potatoes, and celery and let the soup simmer gently for about 20 minutes.
8. 8. Puree the soup finely and pass it through a fine sieve to achieve a smooth consistency.
9. 9. Bring the smooth soup back to a boil and adjust the consistency with more broth if needed.
10. 10. Stir the crème fraîche (except for 2 tablespoons) into the soup and season with salt and pepper.
11. 11. Divide the soup among the plates and top each with a dollop of the remaining crème fraîche.
12. 12. Add a little pepper and serve the soup garnished with dill.

Nutrition per serving

• kcal: 375
• Protein: 18 g · Fett/Fat: 24 g · Carbs: 18 g