Cream of mushroom soup

Cream of mushroom soup

Total: 35 Min. | Active: 20 Min.
Nutritional value / person: 404 kcal
, Fat: 31 g
, Carbohydrate: 12 g
, Protein: 15 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:

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1 tbsp butter
1 shallot, finely chopped
400 g mixed mushrooms (e.g. porcini, chanterelle, button), cut into pieces
250 g mealy potatoes, cut into pieces
1 litre vegetable bouillon (e.g. porcini)
2 ½ dl full cream
salt and pepper to taste


1 tbsp clarified butter
½ bunch thyme, leaves torn off
80 g Mostbröckli (beef sausage), thinly sliced
200 g mixed mushrooms (e.g. porcini, chanterelle, button), cut into pieces
salt and pepper to taste
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How it's done

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Heat the butter in a pan. Sauté the shallot and mushrooms, add the potatoes, cook briefly. Pour in the stock, bring to the boil, cover and simmer for approx. 15 mins., add the cream, bring to the boil. Blend the soup, season.


Heat the clarified butter in a non-stick frying pan. Fry the thyme and strips of Mostbröckli for approx. 2 mins. until crispy, remove and set aside. Fry the mushrooms in the same pan for approx. 5 mins. per batch until golden brown, season. Plate up the soup, top with the mushrooms, Mostbröckli and thyme.

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