Name: Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Ingredients: 400 g Chestnut mushrooms; 2 sticks Celery; 2 Onions; 2 cloves Garlic; 2 twigs Thyme; 2 cubes Veggie stock; 1 cube Mushroom stock; 1 twig Rosemary; 10 g Chives; 30 g Butter; 30 g Flour; 250 ml Cooking cream; 1 L Water

Mushroom Soup

Print Recipe

Prep Time 10

Cook Time 30

Course Soup

Ingredients

400 g Chestnut mushrooms
2 sticks Celery
2 Onions
2 cloves Garlic
2 twigs Thyme
2 cubes Veggie stock
1 cube Mushroom stock
1 twig Rosemary
10 g Chives
30 g Butter
30 g Flour
250 ml Cooking cream
1 L Water

Instructions

Clean all veggies
Cut half of the mushrooms in slices and the other half in pieces
Cut the celery in pieces
Peel the onions and cut the onions in small pieces
Chop the garlic into small pieces
Tak the leaves off the thyme and rosemary and chop the leaves into small pieces
Cut the chives into small pieces
Heat up the butter in a pot on high temperature
Fry the onion and garlic in the hot butter on high temperature for 2 minutes
Add the mushroom pieces (keep the slices separate!) and celery, thyme and rosemary and fry for 2 minutes
Add the flour and fry together for another minute on low temperature
Add the water, broth cubes and cooking cream and slowly bring to a boil
Let it simmer for 12 minutes with lid on the pot
Pure the soup with a blender (handheld)
Add the mushroom pieces and let it simmer for another 3 minutes with lid on pan
Sprinkle chives on the soup before serving. I think I would recommend to add small pieces of bacon as well before serving