Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Delicate & Fragrant Mushroom Soup
· 4 servings
Fry the onion and prep the mushrooms
Melt the butter in a pot and fry the finely chopped onion in it. Cook for about three minutes, then add the button mushrooms cut into thicker slices along with most of the wild mushrooms. Set aside just two or three mushrooms for the garnish.
Sauté and simmer the mushrooms
Fry the mushrooms in the pot for about five minutes, stirring occasionally. Season with salt, pepper, and caraway seeds. Pour in water or, even better, vegetable stock — about 1 litre. Stir, lower the heat, cover, and simmer gently for around half an hour.
Blend until smooth
Remove the pot from the heat and blend the soup with a stick blender until smooth. Stir in cream to soften the flavour, then warm through for a moment longer.
Serving
Garnish with the wild mushrooms you set aside earlier, sliced thinly and sautéed while the soup was simmering. If you like, finish with croutons and fresh parsley.