Ingredients
Soup
- 250 g mushrooms
- 1 st onion, yellow
- 10 gram butter
- 2 tbsp wheat flour
- 600 ml vegetable broth
- 400 ml cream
- 1 st salt
- 1 st black pepper
Topping
- 75 gram pumpkin seeds
- 7 gram leaf parsley
Autumnal mushroom soup
Creamy soup with autumn mushrooms, make it vegan by choosing herbal alternatives.
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Chop the onion and fry softly in a wide saucepan.
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Add the mushroom and fry it until golden. Sprinkle with flour.
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Pour in broth and cream, let it boil while stirring for about 10 minutes.
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Assemble the assistent with the blender
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Pour the soup into the blender and mix smoothly. Season with salt and pepper.
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Roast the pumpkin seeds in a dry frying pan, they are ready when they start snapping.
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Serve in deep bowls, top with pumpkin seeds and fresh parsley.
