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Wild mushroom creamy soup

CMS RECIPE DETAILS INGREDIENTS

For 4 servings

  • 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

CMS RECIPE DETAILS 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.



Wild mushroom creamy soup

CMS RECIPE DETAILS PREPARATION

CMS RECIPES EASY DIFFICULTY 1CMS RECIPES HOURS

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

Wild mushroom creamy soup
1CMS RECIPES HOURS CMS RECIPES EASY DIFFICULTY

CMS RECIPE DETAILS INGREDIENTS

For 4 servings

  • 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

CMS RECIPE DETAILS 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.