Creamy mushroom soup

Name: Creamy mushroom soup
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 175 g white mushrooms; 50 g Shiitake mushrooms; 2 (approx. 100 g) stalks of celery; 1 small onion; 20 g Butter or margarine; 300 ml Vegetable broth (instant); 50 ml dry white wine; 50 g Whipped cream; 3 TABLESPOONS sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp red peppercorns/berries; 7-10 Tbsp Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

175 g white mushrooms
50 g Shiitake mushrooms
2 (approx. 100 g) stalks of celery
1 small onion
20 g Butter or margarine
300 ml Vegetable broth (instant)
50 ml dry white wine
50 g Whipped cream
3 TABLESPOONS sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp red peppercorns/berries
7-10 Tbsp Parsley

Directions

1
Clean mushrooms and shiitake mushrooms, wash carefully and dab dry well. Cut mushrooms into thin slices. Leave shiitake whole or cut into strips, depending on size. Clean and wash the celery and cut it diagonally into very thin slices.
2
Peel and finely chop the onion. Heat the fat in a saucepan. Fry the onion, mushrooms and celery thoroughly. Add stock and white wine, bring to the boil, cover and simmer for 6-8 minutes.
3
Add cream, sprinkle with sauce thickener and bring to the boil again briefly. Season to taste with salt and pepper. Arrange in soup bowls and sprinkle with coarsely ground red peppercorns. Serve garnished with parsley.