Cream of mushroom soup

Cream of mushroom soup

Total: 50 Min. | Active: 20 Min.
vegetarian, Low Carb
Nutritional value / people: 205 kcal
, Fat: 13 g
, Carbohydrate: 11 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

15 g dried porcini mushrooms
3 shallots
1 garlic clove
1 tbsp butter
1 tbsp thyme leaves
250 g mixed mushrooms
100 g mealy potatoes
2 ½ dl full-cream milk
6 dl vegetable bouillon
1 dl single cream
salt and pepper to taste
a little thyme, to garnish
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How it's done

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Soften the porcini mushrooms in water, drain and roughly chop. Chop the shallots and garlic, sauté in the warm butter. Slice the mushrooms, add to the pan with the thyme, sauté until all the liquid has evaporated.

Dice the potatoes and add with the porcini mushrooms. Pour in the milk and stock, cover and simmer for approx. 30 mins., puree.

Whip the cream until light and fluffy, fold into the soup, season, garnish with thyme.

Good to know
Tip: Replace the thyme with chervil.


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