Ingredients
- mushrooms 250 g
- yellow onion 40 g
- garlic 1 clove, optional
- olive oil 5 g
- light cooking cream 40 ml
- water 350–400 ml
- wholemeal bread 40 g
- salt
- pepper
- fresh parsley, optional
Instructions
- Clean and slice the mushrooms. Finely chop the onion and, if using, crush or finely chop the garlic.
- In a small pot, heat the olive oil and gently sauté the onion for 2–3 minutes over medium heat until translucent. Add the garlic for another 30 seconds.
- Place the mushrooms in the pot and cook for 6–8 minutes, stirring occasionally, until they have released their water and are well softened.
- Add the water, salt and pepper, then let the soup simmer over medium heat for about 10 minutes.
- Turn off the heat and blend the composition with a vertical blender until you get a smooth and creamy texture.
- Add the light cooking cream and mix well. If necessary, heat the soup for another 1 minute, on a very low heat, without boiling it strongly.
- Cut the wholemeal bread into cubes and brown it in a non-stick pan or in the oven until it becomes crispy.
- Serve the cream soup warm, with wholemeal croutons on top or on the side. Optionally, you can sprinkle some fresh parsley.
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