Forest Mushroom Soup with Baked Garlic
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g mushrooms (forest mushrooms), mixed
- 4 tablespoon butter
- 1 tablespoon olive oil
- 1 onion (s), finely chopped
- 1 tablespoon thyme
- 2 bulbs garlic
- 1 liter chicken broth (vegetable broth for vegetarians)
- 200 ml cream
- 4 slices bread, toasted, cut into pieces
- salt and pepper
- some mushrooms, cut into pieces
- chives or parsley
- 1 tablespoon oil (mushroom or truffle oil) as required
- 1 dash lemon juice
Print Recipe
Pin Recipe Instructions
- Cut the cap off the garlic bulbs. Then drizzle a few drops of olive oil on it and bake in the oven at 200 ° C until the individual cloves of garlic are soft. This takes about 20-30 minutes.
- Clean the mushrooms and cut into small pieces, retain some mushrooms and set aside.
- Melt the butter in the pan and briefly fry the onion. Add the mushrooms, thyme, salt and pepper. Let simmer for a few minutes. Then add the broth and simmer for 15-20 minutes. Add the cream. Remove the garlic cloves from the tuber and add to the soup (without the peel, the cloves can be easily pushed out of the peel).
- Mix everything together with a hand blender (if the soup is too thick, possibly dilute with broth or milk).
- Finally, season again to taste and add a dash of lemon juice.
- As a decoration, cut the retained mushrooms into pieces, fry them briefly in the pan and distribute them on the plates. Sprinkle the toasted bread pieces and a bit of chives or parsley over them.
- If you have and like it, you can add a few drops of mushroom oil or truffle oil in the middle. This intensifies the taste again.
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