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🍽️ Creamy Mushroom Soup with Fresh Herbs

338 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 1 tbsp rapeseed oil
• 700 ml vegetable broth
• 3 handfuls mixed wild herbs (e.g. burdock, dandelion, shepherd's purse)
• 300 ml whipping cream
• 1 tbsp lemon juice
• salt
• pepper
• 1 tsp cornstarch (optional)
• 200 g chanterelles
• 2 tbsp butter

Instructions

1. 1. Peel the onion and garlic.
2. 2. Finely chop the onion and garlic.
3. 3. Heat the oil in a pot.
4. 4. Fry the onion and garlic in the hot oil until translucent.
5. 5. Add the vegetable broth to the pot.
6. 6. Simmer the soup on low heat for about 10 minutes.
7. 7. Wash the fresh herbs under running water.
8. 8. Remove the tough stems from the herbs.
9. 9. Spin the herbs dry.
10. 10. Finely chop the herbs.
11. 11. Set aside about 4 tablespoons of the chopped herbs.
12. 12. Add the cream to the soup.
13. 13. Add the remaining herbs to the soup.
14. 14. Puree the soup finely with an immersion blender.
15. 15. Stir in the lemon juice.
16. 16. Season the soup with salt and pepper.
17. 17. Optional: Dissolve starch in cold water.
18. 18. Optional: Thicken the soup with the starch mixture.
19. 19. Clean the mushrooms.
20. 20. Cut the mushrooms into smaller pieces if necessary.
21. 21. Heat butter in a frying pan.
22. 22. Fry the mushrooms in the butter for about 5 minutes.
23. 23. Season the mushrooms with salt and pepper.
24. 24. Divide the finished soup among the plates.
25. 25. Sprinkle the soup with the reserved herbs.
26. 26. Arrange the fried mushrooms (chanterelles) on top of the soup.

Nutrition per serving

• kcal: 338
• Protein: 4 g · Fett/Fat: 33 g · Carbs: 7 g