Cream of mushroom soup recipe
Cream of Mushroom soup recipe
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|250 g||mushrooms, chopped|
|2 clove(s)||garlic, minced|
|salt and freshly ground black pepper|
|200 ml||single cream|
|700 ml||vegetable stock|
|1 glass(es)||dry white wine|
|freshly grated nutmeg|
|4 tbsp||parsley, chopped|
In a large saucepan, melt the butter and sauté the onions and the garlic. Add the mushrooms and cook stirring for 5 minutes. Add the wine and cook until evaporated. Pour in the stock and the milk and bring to a boil. Reduce the heat and simmer for 10 minutes.
Purée the soup with a hand blender. Pour in the cream and bring to the boil again. Season to taste with salt, pepper and nutmeg. Simmer for another 2-3 minutes.
Ladle the soup into soup bowls and serve sprinkled with parsley.
ca. 15 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Cream of mushroom soup recipe
Recipe type: xarchivex
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