← All recipes

🍽️ Creamy Mushroom Soup

156 kcal · 30 min · 4 servings

Ingredients

• 400 g mushrooms
• 2 tbsp butter
• salt
• pepper
• 2 sprigs parsley
• 3 garlic cloves
• 750 ml vegetable broth
• 100 g crème fraîche (30% fat)
• pimento
• 1 tsp lemon juice

Instructions

1. 1. Rinse the mushrooms under running water.
2. 2. Pat the mushrooms completely dry with kitchen paper.
3. 3. Slice the mushrooms into thin pieces.
4. 4. Set aside about 100 grams of the mushroom slices.
5. 5. Heat half a tablespoon of butter in a frying pan.
6. 6. Fry the reserved mushrooms until golden brown.
7. 7. Season the fried mushrooms to taste with salt and pepper.
8. 8. Wash the parsley under cold water.
9. 9. Shake the parsley dry.
10. 10. Pluck the parsley leaves off the stems.
11. 11. Finely chop the parsley leaves.
12. 12. Set aside the fried mushrooms and the chopped parsley for garnish.
13. 13. Peel the garlic.
14. 14. Roughly chop the garlic.
15. 15. Melt the remaining butter in a pot.
16. 16. Sauté the remaining mushrooms briefly in the butter.
17. 17. Add the chopped garlic to the pot.
18. 18. Pour the broth into the pot.
19. 19. Place a lid on the pot.
20. 20. Let the soup simmer for 20 minutes.
21. 21. Puree the soup with a hand blender until creamy.
22. 22. Add the crème fraîche to the soup gradually.
23. 23. Season the soup with salt.
24. 24. Season the soup with pepper.
25. 25. Add a little allspice (ground spice blend) to the soup.
26. 26. Add a splash of lemon juice to the soup.
27. 27. Pour the finished soup into bowls.
28. 28. Garnish the soup with the reserved mushrooms.
29. 29. Garnish the soup with the reserved parsley.

Nutrition per serving

• kcal: 156
• Protein: 6 g · Fett/Fat: 13 g · Carbs: 4 g