Mushroom Soup
Mushroom soup with champignons and porcini mushrooms: soy cream makes the soup velvety and has less fat and calories than cream.
Ingredients
- 5 dried porcini mushrooms
- 300 g brown champignons
- 1 onion
- 1 clove of garlic
- 2 sprigs of thyme
- 1 tbsp oil
- Salt
- Pepper
- 500 ml classic vegetable broth
- 1 small lemon
- 75 ml soy cream
Instructions
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1.
Bring 250 ml of water to a boil. Place the porcini mushrooms in a small bowl and pour the boiling water over them. Let them soak for 15 minutes.
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2.
Meanwhile, carefully clean and quarter the champignons. Peel and dice the onion finely. Peel and chop the garlic. Wash, pat dry the thyme, and pluck the leaves.
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3.
Heat the oil in a pot. Sauté the champignons in it over high heat, stirring. Add the garlic, onions, and thyme and sauté for about 1 minute.
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4.
Remove the porcini mushrooms from the water, squeeze them well by hand, and chop coarsely.
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5.
Pour the soaking water through a fine sieve into the pot. Season with salt and pepper.
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6.
Add the chopped porcini mushrooms and broth and bring to a boil. Let it simmer for 20 minutes over medium heat.
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7.
Puree half of the mushroom soup with an immersion blender or in a stand mixer, return it to the pot, and bring it back to a simmer over low heat.
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8.
Squeeze the lemon and, if desired, stir 1-2 tbsp of lemon juice with the soy cream into the soup. Bring it to a boil again, season with salt and pepper, and serve the mushroom soup immediately.
