Carrot and mushroom soup
Imagine that it’s cold outside and I’m dying to get home. I’m already starting to imagine a pot of soup on the stove. What should I make it with? Do I even have any vegetables at home? I don’t really care. I’ll make soup with whatever I find.
So I made an orange-colored soup and topped it with lightly sautéed mushrooms… It was perfect as is. Filling and delicious and warmed my.
belly and my heart <3. Now you can enjoy this simple and delicious soup.
Makes 6 servings
25 grams butter
4 Tbsp oil
1 medium onion
2 cloves of garlic
1 sweet potato
125 ml light cream
Pinch of nutmeg
2 Tbsp chicken bouillon
Ground black pepper
15 Champignon mushrooms
1. Warm a pot and add the butter and oil, stirring until the butter melts. Chop the onion and sauté until golden. Slice the garlic and add to the pot.
2. Cut the vegetables into chunks and add to the pot, sautéing for around 2 minutes. Cover with water, add the spices and cook on medium heat for around 45 minutes until the vegetables are tender.
3. Blend everything together, add the cream, taste and adjust seasoning.
4. Slice the mushrooms and heat a pan with 3 Tbsp of oil. Sauté lightly and sprinkle some salt.
*5. Serve the soup and place a mound of mushrooms in the middle of each bowl on top of the soup. Sprinkle with a bit of chopped chives.
Good to know…
You can leave out the cream, and the mushrooms. You can make this one or two days in advance.