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Champignonsuppe

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A delicious and creamy mushroom soup that is perfect for any occasion.

Ingredients

Scale
  • 500 grams champignons, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 750 ml vegetable broth
  • 200 ml cream
  • Salt to taste
  • Pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic, sautéing until soft.
  3. Add the sliced champignons and cook until they release moisture and begin to brown.
  4. Pour in the vegetable broth and bring to a boil.
  5. Reduce heat and simmer for 15 minutes.
  6. Use an immersion blender to puree the soup until smooth.
  7. Stir in the cream and season with salt and pepper.
  8. Serve hot, garnished with fresh parsley.

Notes

  • This soup can be made a day in advance and stored in the fridge.
  • For a lighter version, substitute cream with coconut milk.

Nutrition

Find it online: https://michaelskueche.de/champignonsuppe/