Mushroom cream soup with three toppings

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Soak mushrooms in 250 ml hot water for about 1 hour. Clean and wash the celery and cut it into fine slices. Chop walnuts roughly. Roast nuts in a pan without fat, add 1 tablespoon of fat, add celery and roast for 2-3 minutes. Season with salt and pepper. Cut bread into cubes. Wash thyme, shake dry and pluck from stalks.

2. 2

   Leave the bacon in a pan without fat until crispy, take it out. Fry the bread in the hot bacon fat. Add thyme, remove from heat. Wash parsley, dab dry and chop finely. Mix into the bacon. Clean and clean the mushrooms and cut them into slices. Peel and chop onion. Drain the soaked mushrooms, collect the liquid. Chop mushrooms finely. Heat 2 tablespoons of fat in a saucepan. Sauté the mushrooms in it. Take out about 1/4 of the mushrooms and put aside. Put onion and mixed mushrooms into the pot and steam briefly.

3. 3

   Drain the soaked mushrooms, collect the liquid. Chop mushrooms finely. Heat 2 tablespoons of fat in a saucepan. Sauté the mushrooms in it. Take out about 1/4 of the mushrooms and put aside. Put onion and mixed mushrooms into the pot and steam briefly. Dust with flour and sauté briefly. Add mushroom water, white wine and cream while stirring. Simmer at low heat for 10 minutes. Fill toppings into 3 bowls. Puree soup finely, season with salt and pepper. Put put aside mushrooms back into the soup, warm up briefly. Serve the soup with the toppings

4. 4

   Dust with flour and sauté briefly. Add mushroom water, white wine and cream while stirring. Simmer at low heat for 10 minutes. Fill toppings into 3 bowls. Puree soup finely, season with salt and pepper. Put put aside mushrooms back into the soup, warm up briefly. Serve the soup with the toppings

5. 5

   30 minutes waiting time

Nutrition Facts

KCAL
450 kcal

CARBS
15 g

FATS
35 g

PROTEINS
13 g