Mushroom cream soup with thyme parmesan chips

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Washing porcini mushrooms. Soak in 1 1⁄4 l of warm water for about 30 minutes. In the meantime peel, wash and chop the potatoes. Peel and chop onions. Clean the mushrooms and wash if necessary.

2. 2

   Cut one half into thin slices, chop the other half roughly.

3. 3

   Heat the oil in a large pot. Fry the onions and chopped mushrooms for about 5 minutes. Season with salt and pepper. Add potatoes and porcini mushrooms together with soaking water. Bring everything to the boil and simmer covered for about 20 minutes.

4. 4

   Line a baking tray with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Finely grate parmesan. Wash thyme, shake dry and chop finely. Mix with parmesan and sprinkle onto the baking tray as circles (approx. 5 cm Ø) or strips (approx. 2 x 5 cm).

5. 5

   Bake in a hot oven for 8-10 minutes until the cheese has melted.

6. 6

   Clean, wash and cut the spring onions into rings. Heat butter in a pan. Fry the mushroom slices for 5-8 minutes until golden brown. Fry the spring onions briefly. Season with salt and pepper.

7. 7

   Stir the cream cheese into the soup and puree with a hand blender. Season to taste with salt and pepper. Serve the soup with leek onion and mushroom mixture. Remove the parmesan chips from the baking paper and add to the soup.

Nutrition Facts

KCAL
390 kcal

CARBS
24 g

FATS
22 g

PROTEINS
21 g