Light 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: 2) |
Ingredients
- 300 g mushrooms
- 1 medium onion (s), diced
- 100 g cottae cheese, 0.4% fat
- 1 tablespoon cream cheese, 0.2% fat
- 100 ml milk, 0.3% fat
- 500 ml vegetable stock
- salt
- Pepper, black
- nutmeg
- Caraway seed
- possibly ham, (salmon ham), sliced
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms, quarter them and fry them in a coated saucepan without fat until they are nice and brown. Then add the onion and cook with it. Deglaze with the vegetable stock and let it simmer for a few minutes. Now add the cottage cheese and stir until it melts. Stir in the cream cheese and milk and bring to the boil briefly. Puree the soup and season to taste with the spices.
- If necessary, you can also add meat to the soup, for which I rolled lean salmon ham and seared it briefly.
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