Creamy Mushroom Soup | Recipe

Name: Creamy Mushroom Soup
Cook time: 30 min
Yield: 4 Personen
Ingredients: 500 g mushrooms; 1 onion; 2 cloves garlic; 3 tbsp butter; 3 tbsp flour; 1 l vegetable stock; 250 ml single cream; 2 tbsp soy sauce; 3 tsp JS Soup & Stew Allrounder; To serve chives

Nils – Head Chef

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Cooking Time:

30 min

Difficulty:

Easy

Persons

Ingredients

3 tsp

JS Soup & Stew Allrounder
500 g

mushrooms
1

onion
2 cloves

garlic
3 tbsp

butter
3 tbsp

flour
1 l

vegetable stock
250 ml

single cream
2 tbsp

soy sauce
To serve

chives

Method

Clean the mushrooms and slice them.

Peel and finely chop the onion and garlic. In a large saucepan, melt the butter over medium heat. Add the onions and garlic and sauté until translucent.

Add the mushrooms to the pot and sauté over a medium heat until they are lightly browned and have released some liquid.

Sprinkle the flour over the mushrooms and stir well to make a roux. Reduce the heat and allow the roux mixture to sweat for about 2–3 minutes.

Pour the vegetable stock into the pot gradually, stirring constantly to avoid lumps. Increase the heat and bring the soup to the boil briefly. Then reduce the heat and simmer the soup over medium heat for about 15–20 minutes until the mushrooms are soft. Puree the soup with a hand blender or in a stand mixer until it takes on a creamy consistency.

Add the cream and soy sauce to the soup and stir in well. Season the soup with the Soup & Stew Allrounder and simmer for another 5 minutes. Divide the soup into soup bowls or plates and garnish with the fresh chives.

Tip: Serve with toasted bread or croutons.

Nutritional information: (Per person)

Calories
355 kcal

Carbohydrates
13 g

Protein
9.4 g

Fat
30 g