Mushroom & Parmesan Soup
Very easy
Victoire
Victoire

Mushroom & Parmesan Soup

5 minutesPrep time

17 minutesCook time

321 cal.Per serving

Ingredients for 1

White mushrooms (whole)

300 g

White mushrooms (whole)

Potato

1

Potato

Shallot

1

Shallot

Garlic

1/2 clove

Garlic

Vegetable bouillon (cube)

1/4

Vegetable bouillon (cube)

Parmesan (grated)

2 tbsp

Parmesan (grated)

Utensils

Pot (small), Blender, Stovetop

recipe

  • Step 1
    Wash and roughly chop the mushrooms. Mince the garlic and shallots.
  • Step 2
    Peel and dice the potatoes.
  • Step 3
    Cook the shallots and garlic for 2 minutes in a large pan with a drizzle of olive oil or dab of butter. Add the mushrooms and cook for 5 minutes until they're golden. Season with pepper.
  • Step 4
    Add 200 ml of water per person, the vegetable bouillon and the potatoes. Cover and simmer for 10–15 minutes.
  • Step 5
    Add the Parmesan and mix everything using an immersion blender or regular blender. Optional: add a bit of cream for a richer texture. Enjoy!