Champignon Cream Soup with Croutons

Ingredients

• 400 g Mushrooms
• 1 tbsp Rapeseed Oil
• 50 g white bread (without crust)
• 3 tbsp butter
• 125 g starchy potatoes
• 30 g celeriac
• 1 small onion
• 1 Garlic clove
• 1 tsp curry powder
• 1 tbsp flour
• 100 ml dry white wine
• 500 ml poultry broth (or vegetable broth)
• 125 ml whipping cream
• black pepper (freshly ground)
• 1 tbsp chopped parsley (for garnish)

Instructions

1. 1.

   Clean the mushrooms and slice them. Brown 2 tbsp of the mushroom slices in hot oil, then set aside for garnish. Cut the white bread into 1 cm cubes and toast them in 1 tbsp butter until golden yellow. Let cool and keep aside until serving.

2. 2.

   Peel and dice the potatoes and celeriac. Peel and roughly cube the onion and garlic, then sauté together in a hot pot with the remaining butter until translucent. Sprinkle with curry powder and flour, deglaze with wine. Bring to a boil and add the broth. Add the mushrooms, potatoes, and celeriac to the soup and simmer gently for about 20 minutes. Then puree and strain through a fine sieve. Return to the pot, bring back to a boil, and reduce further if needed or add more broth.

3. 3.

   Stir in the cream and season with salt and pepper. Sprinkle with the browned mushrooms, croutons, and parsley before serving.