First Courses
Creamy Mushroom Soup
A warm and comforting first course for autumn. This silky mushroom soup carries deep woodland aromas and is especially good with golden croutons or a drizzle of truffle oil.
- Time
- 35 min
- Difficulty
- Easy
- Serves
- 2 servings
Method
- Wipe the mushrooms with a damp cloth and slice them. Peel and dice the potato; finely chop the onion and garlic.
- Heat the olive oil and sauté the onion and garlic for 2–3 minutes. Add the mushrooms and potato and cook for about 5 minutes.
- Pour in the hot vegetable stock, cover, and simmer over medium heat for about 20 minutes, until tender.
- Remove from the heat and blend until smooth. Stir in the cream for a richer texture, if desired.
- Season with salt and pepper, garnish with parsley, and serve hot with golden croutons or a drizzle of truffle oil.
Estimated nutrition per serving
- Energy
- 870 kJ (about 210 kcal)
- Saturated fat
- 2 g (10%)
- Carbohydrates (sugars)
- 14 g (including 4 g sugars)
- Protein
- 6 g
