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🍽️ Creamy Mushroom Soup with Croutons

485 kcal · 30 min · 4 servings

Ingredients

• 400 g mushrooms
• 100 g floury potatoes
• 1 onion
• 1 clove of garlic
• 2 tbsp vegetable oil
• 1 tbsp flour
• 150 dry white wine
• 650 ml poultry broth (or vegetable broth)
• 100 ml whipping cream (at least 30% fat content)
• 1 tbsp crème fraîche
• salt
• white pepper (from the mill)
• 2 slices white bread
• 30 g butter
• 2 tbsp chive rings

Instructions

1. 1. Wash the mushrooms thoroughly and slice them thinly.
2. 2. Peel the potato and grate it finely.
3. 3. Peel the onion and garlic and dice both very finely.
4. 4. Heat 1-2 tablespoons of oil in a non-stick pan.
5. 5. Fry the mushroom slices in batches until browned.
6. 6. Remove the browned mushrooms from the pan and set them aside.
7. 7. Add the diced onion and garlic to a pot.
8. 8. Sauté the vegetables briefly until soft.
9. 9. Dust the vegetables with flour.
10. 10. Deglaze the mixture with wine.
11. 11. Bring the mixture to a boil.
12. 12. Add the broth.
13. 13. Add the fried mushrooms and grated potatoes to the soup.
14. 14. Simmer the soup for about 15 minutes on low heat.
15. 15. Puree the soup finely with a hand blender.
16. 16. Press the soup through a fine sieve to make it extra smooth.
17. 17. Stir the cream into the soup.
18. 18. Let the soup simmer briefly if necessary.
19. 19. Stir in the crème fraîche.
20. 20. Season the soup with salt and pepper to taste.
21. 21. Remove the crusts from the bread slices.
22. 22. Cut the bread into small cubes.
23. 23. Melt butter in a pan.
24. 24. Fry the bread cubes in the butter until golden brown.
25. 25. Foam the soup briefly with the hand blender.
26. 26. Distribute the soup onto bowls.
27. 27. Sprinkle the soup with chives and the croutons.
28. 28. Serve the soup hot.

Nutrition per serving

• kcal: 485
• Protein: 12 g · Fett/Fat: 34 g · Carbs: 32 g