Creamy and dense mushroom soup
Rich, warm and creamy champignon mushroom soup. Autumn soup perfect for cold days of autumn.
Ingredients
- 3-4 tbsp butter
- 1 big onion
- 550 g champignon mushroom
- 2 tsp thyme
- 2 tsp paprika
- 3 tbsp soy sauce
- ¼ cup white vine
- 500 ml vegetable stock
- salt to taste
- 240 ml milk
- 3 tbsp flour
- 1-2 tbsp lemon juice
- 3 tbsp cream
- chopped parsley
Instructions
Instructions creamy and dense mushroom soup
- Melt butter in a pan. Add sliced onions and the cleaned and sliced mushrooms. Cook over medium-low heat, stirring a little for 10 - 15 minutes until the mushrooms release their water, begin to brown and the onion becomes soft.
- Add dried thyme and paprika. Stir, cook for a minute and then deglaze the pan by adding the wine first and after a minute the vegetable broth and soy sauce. Cook over low heat until the liquid halves the volume.
- Mix the milk well with the flour. Pour into the boiling soup and mix well. Cook the soup for another 3 - 5 minutes until it thickens. Taste and season with salt if necessary.
- Turn off the flame. Add the lemon juice and cream and mix. Serve immediately sprinkled with chopped parsley or a drizzle of raw olive oil.
Note from the author of this recipe
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Notes
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 3personsCalories: 350kcal
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