Mushroom cream soup with thyme parmesan chips

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soak porcini mushrooms in 1/2 litre of water. In the meantime peel onions and dice them finely. Clean, wash and slice the mushrooms. Melt 1 tablespoon butter. Fry onions and 250 g mushrooms for about 5 minutes. Season with salt and pepper.

2. 2

   Deglaze with the soaked porcini mushrooms and the liquid. Simmer covered for about 15 minutes. In the meantime clean and wash the spring onions and cut them into small rings. Grate the parmesan finely. Wash the thyme and remove the leaves from the stems. Mix parmesan and thyme. Place round or longish heaps on a baking tray lined with baking paper. Shortly before serving, melt under the hot grill until a golden brown, crusty rim is formed. Parmesan chips can then be easily removed from the baking parchment. Fry the remaining mushrooms in 1 tablespoon of melted butter for 3-5 minutes, add spring onions and toss everything once. Season with salt and pepper. Puree the soup with the chopping stick.

3. 3

   Shortly before serving, melt under the hot grill until a golden brown, crusty rim is formed. Parmesan chips can then be easily removed from the baking parchment. Fry the remaining mushrooms in 1 tablespoon of melted butter for 3-5 minutes, add spring onions and toss everything once. Season with salt and pepper. Puree the soup with the chopping stick. Stir in cream cheese and mushroom and spring onion mixture. Season to taste with salt and pepper. Serve with parmesan chips

Nutrition Facts

KCAL
250 kcal

CARBS
6 g

FATS
19 g

PROTEINS
13 g