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🍽️ Creamy Mushroom Soup with Porcini

155 kcal · 30 min · 4 servings

Ingredients

• 5 dried porcini mushrooms
• 300 g brown mushrooms
• 1 onion
• 1 clove garlic
• 2 sprigs thyme
• 1 tbsp oil
• salt
• pepper
• 500 ml classic vegetable broth
• 1 small lemon
• 75 ml soy cream

Instructions

1. 1. Bring 250 milliliters of water to a boil in a pot.
2. 2. Place the porcini mushrooms in a small bowl.
3. 3. Pour the boiling water over the porcini mushrooms.
4. 4. Let the mushrooms soak in the water for 15 minutes.
5. 5. Clean the button mushrooms carefully with a cloth and cut them into quarters.
6. 6. Peel the onion and dice it into fine cubes.
7. 7. Peel the garlic and chop it finely.
8. 8. Wash the thyme and pat it dry.
9. 9. Pluck the thyme leaves from the stems.
10. 10. Heat oil in a pot.
11. 11. Fry the button mushrooms over high heat while stirring.
12. 12. Add the garlic, onions, and thyme.
13. 13. Sauté the ingredients for about 1 minute.
14. 14. Remove the soaked porcini mushrooms from the water.
15. 15. Squeeze the porcini mushrooms well with your hands.
16. 16. Chop the porcini mushrooms coarsely.
17. 17. Strain the soaking water through a fine sieve.
18. 18. Pour the filtered water into the pot with the mushrooms.
19. 19. Season the soup with salt and pepper.
20. 20. Add the chopped porcini mushrooms and the vegetable broth.
21. 21. Bring the soup to a boil.
22. 22. Let the soup simmer for 20 minutes over medium heat.
23. 23. Puree half of the soup finely using a hand blender.
24. 24. Return the pureed soup to the pot.
25. 25. Bring the soup to a boil again over low heat.
26. 26. Squeeze the lemon.
27. 27. Stir 1 to 2 tablespoons of lemon juice and the soy cream into the soup.
28. 28. Bring the soup to a brief boil again.
29. 29. Season the soup to taste with salt and pepper.
30. 30. Serve the mushroom soup immediately.

Nutrition per serving

• kcal: 155
• Protein: 7 g · Fett/Fat: 12 g · Carbs: 4 g