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🍽️ Creamy Porcini Mushroom Soup with Foamy Milk

115 kcal · 30 min · 4 servings

Ingredients

• 250 g porcini mushrooms
• 1 small onion
• 1 clove garlic
• 1 tsp butter
• 1 tbsp chopped parsley
• salt
• white pepper
• 500 ml vegetable stock (jar)
• 1 pinch nutmeg
• 1 tbsp lemon juice
• 150 ml milk (1.5% fat)
• 4 tbsp crème fraîche

Instructions

1. 1. Clean the porcini mushrooms and slice them thinly.
2. 2. Peel the onion and the garlic.
3. 3. Cut the onion into fine strips and finely chop the garlic.
4. 4. Heat butter in a pot and sauté the onions and garlic until translucent.
5. 5. Add the mushroom slices and fry them briefly.
6. 6. Add the chopped parsley and fry it briefly together with the mushrooms.
7. 7. Season the mixture with salt and pepper.
8. 8. Deglaze the mushrooms with vegetable stock.
9. 9. Let the soup simmer on low heat for about 10 minutes.
10. 10. Season the soup with grated nutmeg and lemon juice.
11. 11. Froth the milk until it is creamy and airy.
12. 12. Fill pre-warmed soup bowls halfway with the hot mushroom soup.
13. 13. Add a spoonful of crème fraîche into each bowl.
14. 14. Carefully pour the remaining soup content over the crème fraîche.
15. 15. Garnish the soup on top with the airy milk foam.
16. 16. Serve the soup immediately while it is still hot.

Nutrition per serving

• kcal: 115
• Protein: 6 g · Fett/Fat: 8 g · Carbs: 5 g