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🍽️ Creamy Mushroom Soup with Croutons

400 kcal · 30 min · 4 servings

Ingredients

• 400 g mushrooms
• 1 tbsp rapeseed oil
• 50 g white bread (crusts removed)
• 3 tbsp butter
• 125 g floury potatoes
• 30 g celeriac
• 1 small onion
• 1 clove of garlic
• 1 tsp curry powder
• 1 tbsp flour
• 100 ml dry white wine
• 500 ml poultry broth (or vegetable broth)
• 125 ml whipping cream
• pepper (from the mill)
• 1 tbsp chopped parsley (for garnish)

Instructions

1. 1. Wash the mushrooms and slice them thinly.
2. 2. Brown two tablespoons of the mushroom slices in hot oil.
3. 3. Remove the browned mushrooms from the pan and set them aside.
4. 4. Cut the white bread into one-centimeter cubes.
5. 5. Toast the bread cubes in one tablespoon of butter until golden yellow.
6. 6. Let the toasted bread cubes cool and keep them aside.
7. 7. Peel the potatoes and celery and cut them into cubes.
8. 8. Peel the onion and garlic and chop them roughly.
9. 9. Sauté the cut vegetables in a hot pot with the remaining butter until translucent.
10. 10. Sprinkle the vegetables with curry powder and flour.
11. 11. Deglaze the mixture with wine.
12. 12. Bring the mixture to a boil.
13. 13. Pour in the broth.
14. 14. Add the remaining mushrooms, potatoes, and celery to the soup.
15. 15. Simmer the soup gently for about twenty minutes.
16. 16. Puree the soup finely.
17. 17. Pass the soup through a fine sieve.
18. 18. Bring the soup back to a boil in the pot.
19. 19. Reduce the soup slightly or add more broth if needed to reach the desired consistency.
20. 20. Stir the cream into the soup.
21. 21. Season the soup to taste with salt and pepper.
22. 22. Sprinkle the finished soup with the fried mushrooms.
23. 23. Add the toasted bread cubes on top.
24. 24. Sprinkle everything with fresh parsley.
25. 25. Serve the soup immediately.

Nutrition per serving

• kcal: 400
• Protein: 14 g · Fett/Fat: 29 g · Carbs: 17 g