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🍽️ Creamy Mushroom Soup

526 kcal · 30 min · 4 servings

Ingredients

• 500 g mixed mushrooms (e.g. chanterelles, button mushrooms and porcini)
• 150 g floury potatoes
• 1 onion
• 1 clove garlic
• 3 tbsp vegetable oil (for frying)
• 2 tbsp butter
• 2 tbsp flour
• 150 ml dry white wine
• 600 ml poultry broth (or vegetable broth)
• 200 ml whipping cream
• 50 g crème fraîche
• 1 tbsp freshly chopped thyme
• salt
• white pepper (from the mill)
• thyme (for garnish)

Instructions

1. 1. Thoroughly wash the mushrooms under running water.
2. 2. Cut the mushrooms into bite-sized pieces or leave them whole if they are small.
3. 3. Peel the potatoes.
4. 4. Grate the peeled potatoes finely.
5. 5. Peel the onion and the garlic.
6. 6. Dice the onion and garlic finely.
7. 7. Heat 1-2 tablespoons of oil in a non-stick pan.
8. 8. Fry the mushrooms in batches for a short time.
9. 9. Remove the fried mushrooms from the pan and set them aside.
10. 10. Heat the butter in a pot.
11. 11. Add the diced onion and garlic to the hot butter.
12. 12. Sauté the vegetables until translucent.
13. 13. Dust the vegetables with the flour.
14. 14. Deglaze the mixture with the wine.
15. 15. Bring the mixture to a boil.
16. 16. Pour in the broth.
17. 17. Add about one quarter of the mushrooms to the soup.
18. 18. Add the grated potatoes to the soup.
19. 19. Let the soup simmer gently for about 15 minutes.
20. 20. Puree the soup finely with a hand blender.
21. 21. Stir the cream into the soup.
22. 22. Let the soup reduce a bit more if needed.
23. 23. Add more broth if needed to reach the desired consistency.
24. 24. Stir the crème fraîche into the soup.
25. 25. Add the thyme to the soup.
26. 26. Add the remaining mushrooms to the soup.
27. 27. Heat the soup through.
28. 28. Season the soup with salt and pepper.
29. 29. Divide the soup among soup bowls.
30. 30. Garnish the soup with fresh thyme.
31. 31. Serve the soup.

Nutrition per serving

• kcal: 526
• Protein: 17 g · Fett/Fat: 41 g · Carbs: 17 g