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Creamy Mushroom Soup
600 g mixed mushrooms
1 onion, peeled and finely sliced
2 sticks celery, trimmed and finely sliced
3 cloves garlic, peeled and sliced
a few sprigs of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped
a few sprigs of fresh thyme, leaves picked
1.5 liters organic chicken or vegetable stock
freshly ground black pepper
75 ml cream
(4-6 slices ciabatta bread)
Heat up a big pot. Add olive oil and onions and fry until they are shiny.
Add the celery, garlic, mushrooms, thyme, stock and salt. Boil until the celery is smooth.
Add cream and black pepper.
Using a blender, mix the soup until creamy.
Before serving add the parsley.
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