Mushroom soup



25g unsalted butter

1 onion

350g mushrooms

400ml of vegetable broth

5 tablespoons of chopped fresh parsnips

125ml crème fraîche

salt and pepper

  1. In a pot, melt half the butter, add the diced onion and fry it from time to time, stirring.
  2. Add the rest of the butter and chop the mushrooms into thick slices. Fry for about 10 minutes until the mushrooms are lightly golden.
  3. Add broth and chopped parsnips, bring to a boil, reduce heat, cover and simmer for approx. 30 minutes.
  4. Pour into a blender and blend into the cream. Pour back into a clean pot, add crème fraîche, salt and pepper to taste.
  5. Gently warm before serving. Pour into bowls and garnish with chopped parsnips, parmesan cheese, cream and pepper.
Bon Appétit!

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