Aromatic Creamy Mushroom Soup

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 250 g mushrooms, fresh
  • 250 g chanterelles, fresh, alternatively from the lass
  • 2 onions)
  • 3 sprigs thyme, alternatively TK
  • 375 ml vegetable stock
  • 250 ml cream
  • 250 water
  • 30 g oat flakes, instant (optional)
  • 2 tablespoon vegetable oil
Aromatic Creamy Mushroom Soup
Aromatic Creamy Mushroom Soup

Instructions

  1. Clean the mushrooms or rub them with a damp kitchen towel. Cut the mushrooms into small pieces except for a few.
  2. Peel the onion and cut into small cubes. Rinse, dry and pluck the thyme.
  3. Heat the oil in a stock pot, sauté the onion cubes while turning them. Add the mushrooms and 1 teaspoon thyme and stir-fry over a high heat for about 3 minutes. Remove about a third of the mushrooms with a slotted spoon and set aside.
  4. Scatter oat flakes over the remaining mushrooms and sauté for about 1 minute while stirring. Add the water and cream and also the vegetable stock and stir thoroughly. Then let everything simmer over low heat for about 5-6 minutes, stirring occasionally.
  5. Puree the soup finely and season well with salt and pepper. Arrange the remaining mushrooms and the remaining thyme on the cream soup.
  6. Tip: You can simply use milk instead of cream and water. Or milk with cream, which then becomes very creamy.

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