Pureed fine mushroom soup with chanterelles and mushrooms

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Clean and sanitize the mushrooms. Clean and thoroughly wash the chanterelles, best 2 times, drain. Set aside about 4 mushrooms and about 8 chanterelles.

2. 2

   Cut the remaining mushrooms into small pieces. Heat 1 tablespoon of oil in a pot. Sauté the onion cubes in it. Add the mushrooms and steam until the liquid of the mushrooms has boiled away. Season mushrooms with salt and pepper and dust with flour.

3. 3

   While stirring, slowly deglaze with broth and simmer for about 10 minutes. In the meantime, wash the thyme, shake dry and chop the leaves finely, except for a few for garnishing. Halve the remaining mushrooms or cut them into thick slices.

4. 4

   Heat 1 teaspoon of oil in a coated frying pan. Sauté the mushrooms for about 3 minutes. Add 150 g cream and 3/4 of the chopped thyme to the soup, bring to the boil and puree. Season soup with salt and pepper and arrange in soup bowls.

5. 5

   Pour the remaining cream in streaks onto the soup, then spread fried mushrooms in the middle. Sprinkle the soup with thyme and garnish.

Nutrition Facts

KCAL
220 kcal

CARBS
5 g

FATS
20 g

PROTEINS
4 g