Creamy mushroom soup — a warming autumn recipe

Ingredients (4 servings)

• 500 g fresh mushrooms (button mushrooms), cleaned and sliced
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 2 tbsp butter + 1 tbsp olive oil
• 1 medium potato, diced (for thickness)
• 750 ml vegetable stock (or water)
• 200 ml cooking cream
• salt, freshly ground black pepper and a pinch of nutmeg
• fresh parsley and croutons for serving

Preparation steps

1. Clean the mushrooms with a damp kitchen towel (do not wash them under water) and slice them thinly.
2. In a deep pot, melt the butter with the olive oil and sauté the chopped onion for 3–4 minutes until softened; add the garlic and sauté for another minute.
3. Add the mushrooms and sauté for 6–8 minutes over medium-high heat, until they release their liquid and turn golden. Set aside 1–2 tbsp of the sautéed mushrooms for garnish.
4. Add the diced potato and the vegetable stock; cover and simmer for 15 minutes over medium heat, until the potato softens.
5. Blend the soup with an immersion blender until smooth and creamy; return the pot to low heat.
6. Add the cooking cream, salt, pepper and a pinch of nutmeg; stir well and let it rest for 2–3 minutes without boiling vigorously.
7. Serve hot, garnished with the reserved sautéed mushrooms, fresh parsley, crunchy croutons and a drizzle of olive oil.

Time: 10 minutes prep, 25 minutes cooking. Servings: 4.