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.
Nutritional info (per serving)
fat: 14.4 g
saturates: 9 g
carbs: 6.5 g
sugars: 3.9 g
dietary fiber: 1.4 g
protein: 3 g
sodium: 50.3 mg
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.