🍽️ Creamy Mushroom Soup with Goat Cheese

Name: Creamy Mushroom Soup with Goat Cheese
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g mushrooms; 2 shallots; 2 garlic cloves; 5 g butter (1 tsp); 15 g flour (1 tbsp); 150 ml dry white wine; 500 ml vegetable broth; salt; 2 tbsp olive oil; 10 sage leaves; 50 g walnut kernels; 150 ml soy cream; pepper; nutmeg; 80 g goat cream cheese

309 kcal · 30 min · 4 servings

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Ingredients

600 g mushrooms
2 shallots
2 garlic cloves
5 g butter (1 tsp)
15 g flour (1 tbsp)
150 ml dry white wine
500 ml vegetable broth
salt
2 tbsp olive oil
10 sage leaves
50 g walnut kernels
150 ml soy cream
pepper
nutmeg
80 g goat cream cheese

Instructions

1. Wash the mushrooms thoroughly.
2. Slice the mushrooms into very thin pieces.
3. Set aside a few mushroom slices for garnish.
4. Peel the shallots and garlic.
5. Finely chop the shallots and garlic.
6. Heat the butter in a pot.
7. Sauté the shallots and garlic over medium heat for 2 to 3 minutes.
8. Add the sliced mushrooms to the pot.
9. Dust the mushrooms with flour.
10. Stir everything well.
11. Deglaze the mixture with white wine.
12. Pour in the broth.
13. Season the soup with salt.
14. Place the lid on the pot.
15. Simmer the soup for 20 minutes.
16. Heat the olive oil in a small pan.
17. Fry the sage leaves over high heat for a short time.
18. Roughly chop the walnuts.
19. Toast the walnuts in a pan without additional fat.
20. Toast the walnuts until they are fragrant.
21. Puree the soup until smooth.
22. Stir the soy cream into the soup.
23. Season the soup with salt.
24. Season the soup with pepper.
25. Season the soup with freshly ground nutmeg.
26. Fill 4 bowls with the soup.
27. Top each bowl with 1 tablespoon of goat cheese.
28. Sprinkle the roasted walnuts over the soup.
29. Place the reserved mushroom slices on top.
30. Add the sage leaves as garnish.

Nutrition per serving

kcal: 309
Protein: 12 g · Fett/Fat: 23 g · Carbs: 7 g