Low-Carb Mushroom Soup

Ingredients

• 500 g mushrooms
• 2 shallots
• 1 tbsp butter
• 2 tsp lemon juice
• 0.5 l vegetable broth
• 150 g crème fraîche
• 0.5 bunch Parsley
• Salt
• Pepper

Instructions

1. 1.

   Clean the mushrooms, set aside 100 g, roughly chop the rest and drizzle with lemon juice. Peel and finely chop the shallots; sauté in butter. Add chopped mushrooms to the onions and cook until liquid evaporates.

2. 2.

   Puree the mushrooms and mix with vegetable broth; bring to a boil once. Stir in crème fraîche, season with salt and pepper. Finely slice remaining mushrooms into thin ribbons and fold them in. Serve soup in a preheated bowl and garnish with chives if desired.