Mushroom cream soup, fast is an excellent option for lovers of intense taste and successfully replaces meat preparations during the Easter fasting.
1 hour and 20 minutes
600 g fresh mushrooms
2 small onions
1 garlic puppy
1 tablespoon flour
Salt, pepper, oil
Method of preparation
Boil in 1 liter of water 1 whole onion, carrot, celery and potatoes, all chopped.
Meanwhile, chop the other onion and place it in the oil, then add the sliced mushrooms.
In another pot, prepare a flour sauce and 2-3 tablespoons of olive oil.
When you notice that the mushrooms have softened, let the heat simmer and boil everything until the water runs down by half.
Strain the cooked vegetables and then pour the mushrooms over the vegetable soup, sprinkling pepper and salt.
Pass the vegetables (without the whole onion) with the kitchen robot and add them to the soup, along with the flour sauce and the garlic crushed.
Leave it to boil for a few minutes, then put out the heat, add the parsley and cover the pot.
Method of serving
The mushroom soup is served hot with croutons.
Nutrition facts for 100 g
Calories: 28.3 kcal
Carbohydrates: 4 g
Fat: 0.9 g
Protein: 1 g
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