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🍽️ Quick Mushroom Soup

206 kcal · 30 min · 4 servings

Ingredients

• 500 g mushrooms
• 2 shallots
• 1 tbsp butter
• 2 tsp lemon juice
• 200 ml vegetable stock
• 50 ml white wine
• 200 g crème fraîche
• 2 sprigs of parsley
• salt
• pepper

Instructions

1. 1. Heat a large pan over medium heat.
2. 2. Peel the shallots and chop them very finely.
3. 3. Melt the butter in the pan.
4. 4. Add the chopped shallots to the butter and cook them until soft, without letting them brown.
5. 5. Wash the mushrooms and pat them dry.
6. 6. Set aside 100 grams of the mushrooms and put them aside.
7. 7. Chop the remaining part of the mushrooms roughly.
8. 8. Drizzle the roughly chopped mushrooms with lemon juice.
9. 9. Add the juicy mushrooms to the shallots in the pan.
10. 10. Continue to cook the mixture until the released liquid has completely evaporated.
11. 11. Remove the pan from the heat.
12. 12. Puree the mushroom-onion mixture until creamy using a hand blender.
13. 13. Add the vegetable stock and white wine to the pan.
14. 14. Stir everything well to combine the mixture.
15. 15. Let the soup come to a brief boil.
16. 16. Remove the pan from the heat again.
17. 17. Stir the crème fraîche into the soup.
18. 18. Season the soup to taste with salt and pepper.
19. 19. Slice the reserved 100 grams of mushrooms very thinly.
20. 20. Decide: Stir the mushroom slices directly into the soup or place them separately in the bowls.
21. 21. Fill the hot soup into deep bowls.
22. 22. Garnish the bowls with fresh parsley leaves.
23. 23. Serve the soup immediately while hot.

Nutrition per serving

• kcal: 206
• Protein: 7 g · Fett/Fat: 17 g · Carbs: 5 g