Creamy Mushroom Soup recipe

Creamy Mushroom Soup recipe

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The ingredient of Creamy Mushroom Soup recipe

  1. 1 large brown onion, diced
  2. Olive or vegetable oil
  3. 6 large big potatoes, peeled and cut into small pieces
  4. 1/2 teaspoon caraway seeds, ground
  5. 3 large bay leaves
  6. Whole mushrooms (230 g in jar), sliced
  7. 500 g fresh button mushrooms button, peeled then sliced
  8. 1 heap tbsp of fresh dill, chopped
  9. 300 ml thickened cream
  10. Vegeta gourmet stock seasoning
  11. 4 boiled eggs
  12. Salt
  13. Black pepper
  14. 2 tbsp cornflour mixed with a little water

The instruction how to make Creamy Mushroom Soup recipe

  1. Heat little oil in a large saucepan over medium heat. Add onion and cook until translucent.
  2. Add caraway seeds stir then add potatoes, bay leaves and slowly pour in about 2L boiling water.
  3. Cover with lid and simmer until the potatoes start soften then add both mushrooms. Cook until the mushrooms are soft.
  4. Pick out the bay leaves. Add thickened cream, dill and slowly pour in cornflour mixed with little water. Keep stirring and cook until bubbling and the soup thickens.
  5. Taste and season with Vegeta, salt and pepper.
  6. Serve on a plate and top with halved cooked egg.

Nutritions of Creamy Mushroom Soup recipe

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calories: https://schema.org
calories: NutritionInformation

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