Mushroom cream soup | Blog Chef Cookit

Informations supplémentaires

30 min. | 539 kcal | easy | Family, Vegetarian, Needs a blender, Even better the next day | Printable version

1. Setup Preheat oven to 400°F. Cut the mushrooms, onion, garlic and potatoes into small pieces. Chop the parsley.

2. Cook the vegetables Heat a drizzle of oil in a big pot over medium high heat. Cook the onion, garlic and mushrooms for 4-5 minutes. Add the potatoes and cook 2 minutes. Add salt and pepper.

3. Add the broth Add the broth cube and 3 ^2P | 5 ^3P cups of water. Bring to a boil. Reduce heat to medium, cover and cook 15-20 minutes.

4. Bake the bread Cut the bread in half horizontally then cut into 4 pieces. Put on a sheet pan. Garnish with the mozzarella. Bake in the oven for 8-10 minutes.

5. Blend the soup Remove the pot of soup from the heat. Add the cream. Use a blender or a hand blender to mix the soup until it's smooth. Adjust salt and pepper to taste. Children are often interested in seeing a mixer in action, take the opportunity to show them the ingredients that go into the soup, they will be curious to taste it.

6. Plate your dish Garnish the soup with the parsley and serve with the bread. Bon appétit!

227gWhite Medium Mushroom

0.5unitYellow Onion(s)

350unitYellow Potato(es)

120mlCream 18%

2unitGarlic Clove(s)

1unitVegetable Broth Cube(s)

0.5unitFresh Italian Parsley

2unitCiabatta Bread

120gMozzarella

What you need pot, sheet pan, blender

539 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 73g

24%

fat 19g

29%

cholesterol 56mg

19%

fiber 8g

32%

protein 21g

saturated 11g

55%

sodium 1336mg

56%

sugar 11g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg