Creamy Mushroom Soup
This Creamy Mushroom Soup is so tasty, flavourfull and so easy to make you will want to cook it again and again.
prep. time, min
Nutritional info (per serving)
1 tbsp butter
1 onion, sliced
2 garlic cloves, finely chopped
500 g frozen boletus mushrooms (thawed)
1 liter of mushroom or vegetable broth
1 tsp dried thyme
200 ml heavy cream
Chopped parsley for garnish
In a deep saucepan or in a pot, heat the butter and cook the onions until soft. Add the garlic and cook for another 2 minutes. Put the mushrooms into saucepan. Pour in the broth and bring to a boil. Season with salt, pepper and thyme. Then reduce heat and simmer, stirring occasionally and removing the foam, for about 15-20 minutes.
Remove the saucepan from the stove and purée the soup with a hand blender.
Return the saucepan to the stove, pour in heavy cream. Bring to a boil again. Taste the soup and add salt if necessary. Garnish the soup with finely chopped parsley and serve.