Prep: 5min | Cooking: 20min
Complexity: 1/5
ingredients:
(serves 2)
300g mixed mushrooms, sliced
1 onion, chopped
1 celery stick, chopped
1 garlic clove, chopped
1 tbsp parsley, chopped
1/2 tsp thyme
olive oil, salt, pepper
500ml vegetable stock
25ml cream
method:
Heat oil in a pot and add all vegetables, and the thyme. Simmer on low heat, covered, for 5 min.
Remove some 2 tbsp sliced mushrooms, combine with parsley, and set aside.
Pour stock into pot and simmer, covered, 15 min.
Use a blender to puree the soup until smooth. Pour in the cream, mix well and remove from heat. Season to taste with salt and pepper.
Add 1 tbsp of the parsley and sliced mushroom mix onto each soup bowl.