Creamy Mushroom Soup
recipe

A delicious and rich dish that works well as an appetizer or a light meal.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 500 g fresh mushrooms (e.g., button or chanterelles)
- 1 small onion
- 2 garlic cloves
- 50 g butter
- 1 l vegetable broth
- 200 ml cooking cream
- Salt and black pepper to taste
- Fresh parsley for garnish

Instructions:

1. Clean the mushrooms and chop them into small pieces. Finely chop the onion and garlic.
2. Heat the butter in a large pot over medium heat. Add the onion and garlic, and sauté for about 3-4 minutes until they are soft.
3. Add the chopped mushrooms to the pot and cook for about 5-7 minutes until they are lightly browned.
4. Pour the vegetable broth into the pot and bring to a boil. Reduce the heat and let the soup simmer for about 15 minutes.
5. Blend the soup with an immersion blender until it is completely smooth. Stir in the cooking cream and mix well. Heat the soup again but do not boil.
6. Season with salt and black pepper to taste. Serve the soup hot, garnished with fresh parsley.

Nutritional Information (per serving):

- Energy: 250 kcal
- Protein: 5 g
- Carbohydrates: 10 g
- Fat: 22 g
- Fiber: 1 g

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