Recipe for super creamy mushroom soup
This soup is really delicious in this autumn weather.
When the truffle oil meets the hot soup, a fantastic aroma of truffles fills the room.
I find the soup super easy to prepare, and that’s only a plus as the days gradually get shorter.
My girlfriend is crazy about all mushrooms, and she has said that we need to have this soup more often.
Here is the recipe for you, hope you feel like trying it.
Equipment
- Cutting Board
- Chef'S Knife
- Pot
- Blender
Ingredients
Mushroom Soup
- 2 pcs. Onion
- 3 cloves Garlic
- 400 gram Mushroom
- 100 gram Oyster Mushrooms
- 10 pcs. Thyme Stalks with string
- 100 gram White Wine
- 1 l Chicken Broth or vegetable broth
- 250 gram Cream
- 1 pcs. Lemon
Topping
- Oyster Mushrooms fried
- Bread croutons
- Parsley chopped
- Truffle Oil
Instructions
- Onions and garlic are chopped, and the mushrooms are cut into smaller pieces. The onions and garlic are fried in a pot. Turn up the heat a little and add the mushrooms, avoid stirring too much, as the mushrooms will boil instead of frying. Add white wine and thyme, then add chicken broth and put a lid on the pot. Now let it boil for 20 minutes. Add the cream and boil for another 5 minutes. Remove the thyme and blend the soup. Finally, season to taste with salt, pepper, sugar, and lemon juice.
