Creamy Champignon Soup

Name: Creamy Champignon Soup
Yield: 4
Ingredients: Champignons; Potatoes; Onion; Garlic; Butter; Dried thyme; 10% cream; Water; Croutons; Salt; Ground black pepper

Slice the champignons, finely chop the onion, and dice the potatoes. Sauté the onion and garlic in butter for 3 minutes, add the mushrooms and thyme, and fry for 10 minutes until the liquid evaporates. Set aside a few browned mushroom slices for serving. Add the potatoes, pour in hot water, season with salt, and cook for 15 minutes until the potatoes are tender. Blend until smooth, pour in the cream, season with pepper, and heat through without bringing to a boil. Serve with croutons and the reserved mushrooms.

≈ 873 kcal / servings4 servings

31.48 gprotein per serving

Ingredients

✓Champignons
✓Potatoes
✓Onion
✓Garlic
✓Butter
✓Dried thyme
✓10% cream
✓Water
✓Croutons
✓Salt
✓Ground black pepper

How to cook

1
Slice the champignons, finely chop the onion, and dice the potatoes.
2
Sauté the onion and garlic in butter for 3 minutes, add the mushrooms and thyme, and fry for 10 minutes until the liquid evaporates.
3
Set aside a few browned mushroom slices for serving.
4
Add the potatoes, pour in hot water, season with salt, and cook for 15 minutes until the potatoes are tender.
5
Blend until smooth, pour in the cream, season with pepper, and heat through without bringing to a boil.
6
Serve with croutons and the reserved mushrooms.

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