Creamy Mushroom Soup
I had a weirdly specific craving for a mushroom soup (which I never ate before), so I made this soup with the ingredients I had at home and it turned out even better than I had imagined!
Ingredients
Directions
- 1
Cut mushrooms in half or quarters. Cut off the top of a garlic bulb, then place on a baking tray and roast at 230°C for about 30 minutes. Remove the garlic after about 20-25 minutes, so it doesn’t burn.
- 2
In a pot sauté the onion until translucent. Add dried shiitake mushrooms, bay leaves and thyme and sauté until the onions start to brown. Whisk in the flour, cook for 1-2 minutes, then deglaze with white wine and fill up with stock. Let it simmer until the mushrooms are ready.
- 3
Add the mushrooms and garlic to the pot, add the milk and let it simmer for a few more minutes.
- 4
Remove the bay leaves and blend until creamy.
- 5
For the topping, I pan-fried a few more mushrooms, as well as some chickpeas.
- 6
Serve with fresh parsley and enjoy!
