Top of page

Mushroom cream soup

< Retour

Mushroom cream soup

with mozzarella croutons

Informations supplémentaires
30 min. | 539 kcal | easy | Family, Vegetarian, Needs a blender, Even better the next day | Printable version
1. Setup Preheat oven to 400°F. Cut the mushrooms, onion, garlic and potatoes into small pieces. Chop the parsley.
2. Cook the vegetables Heat a drizzle of oil in a big pot over medium high heat. Cook the onion, garlic and mushrooms for 4-5 minutes. Add the potatoes and cook 2 minutes. Add salt and pepper.
3. Add the broth Add the broth cube and 3 2P | 5 3P cups of water. Bring to a boil. Reduce heat to medium, cover and cook 15-20 minutes.
4. Bake the bread Cut the bread in half horizontally then cut into 4 pieces. Put on a sheet pan. Garnish with the mozzarella. Bake in the oven for 8-10 minutes.
5. Blend the soup Remove the pot of soup from the heat. Add the cream. Use a blender or a hand blender to mix the soup until it's smooth. Adjust salt and pepper to taste.
6. Plate your dish Garnish the soup with the parsley and serve with the bread. Bon appétit!
200gWhite Medium Mushroom
0.5unitYellow Onion(s)
350gYellow Potato(es)
120mlCream 18%
2unitGarlic Clove(s)
1unitVegetable Broth Cube(s)
0.5unitFresh Italian Parsley
2unitCiabatta Bread
120gMozzarella
What you need pot, sheet pan, blender
539 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 73g
24%
fat 19g
29%
cholesterol 56mg
19%
fiber 8g
32%
protein 21g
saturated 11g
55%
sodium 1336mg
56%
sugar 11g
trans 0g