Mushroom Soup with Milk Foam

Name: Mushroom Soup with Milk Foam
Prep time: 15 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 250 g porcini mushrooms; 1 small onion; 1 clove garlic; 1 tsp butter; 1 tbsp chopped parsley; Salt; white pepper; 500 ml vegetable stock (glass); a pinch nutmeg; 1 tbsp Lemon Juice; 150 ml milk (1.5% fat); 4 tbsp crème fraîche

Prep: 15min

| Servings: 4 | Cook: 10min

Mushroom soup with milk foam is a recipe featuring fresh ingredients from the mushroom category. Try this and other recipes from Spoonsparrow!

Ingredients

250 g porcini mushrooms
1 small onion
1 clove garlic
1 tsp butter
1 tbsp chopped parsley
Salt
white pepper
500 ml vegetable stock (glass)
a pinch nutmeg
1 tbsp Lemon Juice
150 ml milk (1.5% fat)
4 tbsp crème fraîche

Instructions

1.
Clean the mushrooms and slice them. Peel and cut the onion and garlic into strips or chop them. Sauté both in butter until translucent, add the mushrooms and brown them, then add parsley and cook together, season with salt and pepper, and pour in vegetable stock. Simmer gently for about 10 minutes, then season with nutmeg and lemon juice.
2.
Whisk the milk to create foam. Warm glasses halfway with soup, place a spoonful of crème fraîche in each, and carefully pour the remaining soup over it. Garnish with some milk foam and serve immediately.