April 10, 2017

No time to cook but belly achingly hungry? Then this recipe is perfect for you. In under 15 minutes [including cutting and cooking] you can whip up this hearty and creamy mushroom soup.
For some reason I have the idea that the brown champignons are more flavourful. Naturally the soup works with white champignons as well. All white this soup can look really elegant and goes with even the fanciest dinner set up.


  • 2 tablespoons butter
  • 1 medium white onion
  • 1 clove garlic
  • 3 tablespoons flour
  • 500ml vegetable broth
  • 240ml cream
  • 300g champignons
  • salt
  • pepper

_ finely dice onions and mince garlic

_ clean mushrooms and cut them into slices

_ melt butter

_ fry onions, garlic and mushrooms in butter [for about 2 min]

_ dust with flour and fry for another 2-3 minutes [keep stirring so it doesn’t burn]

_ deglaze with broth [stir until there are no more lumps]

_ cook for about 5 minutes

_ transfer the soup to a blender or use a hand blender to cream the soup

_ add cream and season with salt and pepper

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