Wild mushroom creamy soup
Ingredients
- 1 l water
- 500 g wild mushrooms
- 400 g potatoes
- 200 ml heavy cream
- 50 g carrots
- 5 garlic cloves
- 1 onion
- Olive oil
- Mushroom stock cube
- Salt
- Pepper
- Fresh thyme
Preparation video
Lightly fry sliced onion in olive oil. Slice the wild mushrooms. Add chopped garlic cloves, the sliced mushrooms and stir-fry a little. Add diced potatoes, carrots, water, stock cube, salt, pepper, finely chopped thyme and cook for 25 minutes, stirring occasionally. When the vegetables are soft, blend the soup until it has the consistency of a smooth puree. Stir in the heavy cream and bring to a bubble. Garnish with small chanterelles and thyme leaves.
Preparation
Lightly fry sliced onion in olive oil. Slice the wild mushrooms. Add chopped garlic cloves, the sliced mushrooms and stir-fry a little. Add diced potatoes, carrots, water, stock cube, salt, pepper, finely chopped thyme and cook for 25 minutes, stirring occasionally. When the vegetables are soft, blend the soup until it has the consistency of a smooth puree. Stir in the heavy cream and bring to a bubble. Garnish with small chanterelles and thyme leaves.
Wild mushroom creamy soup
Ingredients
- 1 l water
- 500 g wild mushrooms
- 400 g potatoes
- 200 ml heavy cream
- 50 g carrots
- 5 garlic cloves
- 1 onion
- Olive oil
- Mushroom stock cube
- Salt
- Pepper
- Fresh thyme
Preparation
Lightly fry sliced onion in olive oil. Slice the wild mushrooms. Add chopped garlic cloves, the sliced mushrooms and stir-fry a little. Add diced potatoes, carrots, water, stock cube, salt, pepper, finely chopped thyme and cook for 25 minutes, stirring occasionally. When the vegetables are soft, blend the soup until it has the consistency of a smooth puree. Stir in the heavy cream and bring to a bubble. Garnish with small chanterelles and thyme leaves.
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