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🍲 Creamy Mushroom Soup with Crispy Broccoli

341 kcal · 30 min · 4 servings

Creamy Mushroom Soup with Crispy Broccoli Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Gently clean the mushrooms with a kitchen towel and slice them into thin pieces.
  2. 2. Set aside a small handful of the mushroom slices for garnishing.
  3. 3. Halve the onion, peel it, and slice it.
  4. 4. Press the garlic cloves with the flat side of a knife to loosen the skin, then peel them.
  5. 5. Wash the broccoli, remove the tough stem, and divide it into small florets.
  6. 6. Wash the thyme sprigs and shake them dry.
  7. 7. Heat two tablespoons of oil in a pot over medium heat.
  8. 8. Sauté the onion slices for about two minutes until they are translucent.
  9. 9. Add the garlic and the remaining mushrooms and fry everything for about five minutes.
  10. 10. Deglaze the mixture with cream and broth.
  11. 11. Let the soup simmer for about ten minutes on low heat.
  12. 12. Heat a frying pan over low heat.
  13. 13. Roast the almonds for about two minutes without adding extra fat.
  14. 14. Remove the almonds from the pan and place them on a plate.
  15. 15. Heat two tablespoons of oil in the same pan over high heat.
  16. 16. Fry the broccoli florets for about five minutes over high heat, turning them frequently.
  17. 17. Add the reserved mushrooms and thyme and fry everything for another three minutes over high heat.
  18. 18. Remove the thyme sprigs from the pan.
  19. 19. Season the broccoli mixture with salt and pepper.
  20. 20. Puree the mushroom cream soup finely with a hand blender.
  21. 21. Finally, adjust the seasoning of the soup with salt and pepper.
  22. 22. Pour the soup into deep plates.
  23. 23. Garnish the plates with the roasted mushrooms, fried broccoli, and almonds.
  24. 24. Serve the soup hot and enjoy!

Nutrition per serving