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🍲 Creamy Mushroom Soup with Crunchy Toppings

225 kcal · 30 min · 4 servings

Ingredients

• Shallots 2 pcs
• Mushrooms, white 600 g
• Olive oil 3 tbsp
• Wheat flour, Type 405 3 tbsp
• White wine, dry 200 ml
• Vegetable broth 800 ml
• Milk 250 ml
• Parsley, fresh 20 g
• Whipping cream 100 g
• Salt pinch
• Pepper, black ground pinch

Instructions

1. 1. Halve the shallots and remove the outer skin.
2. 2. Clean the mushrooms with a kitchen towel.
3. 3. Slice 100 grams of the mushrooms into thin slices.
4. 4. Chop the remaining mushrooms into large cubes.
5. 5. Finely chop the shallots.
6. 6. Heat 1 tablespoon of oil in a pot over medium to high heat.
7. 7. Sauté the mushroom slices for 2 to 3 minutes.
8. 8. Remove the sautéed slices from the pot and set them aside.
9. 9. Heat 2 tablespoons of oil in the same pot over medium heat.
10. 10. Sauté the mushroom cubes for about 2 minutes.
11. 11. Add the chopped shallots.
12. 12. Cook the shallots for another 2 minutes.
13. 13. Dust the mixture with flour.
14. 14. Let the flour sweat briefly.
15. 15. Deglaze the soup with wine.
16. 16. Add broth and milk.
17. 17. Let the soup simmer gently for about 10 minutes.
18. 18. Wash the parsley.
19. 19. Shake the parsley dry.
20. 20. Pluck the parsley leaves from the stems.
21. 21. Finely chop the parsley leaves.
22. 22. Add the cream to the soup pot.
23. 23. Purée the soup until smooth.
24. 24. Season the soup with salt and pepper.
25. 25. Serve the soup into bowls.
26. 26. Garnish the soup with the sautéed mushroom slices.
27. 27. Sprinkle the chopped parsley over the top.

Nutrition per serving

• kcal: 225
• Protein: 5 g · Fett/Fat: 15 g · Carbs: 19 g