Mushroom soup

Mushroom soup you have made from scratch tastes the best. As my son says: Life is too short to eat bad food. This is truly one of the good things in life, because we are so lucky to live on the edge of the forest. The mushroom season is underway and we have been on a mushroom trip. We make a creamy mushroom soup from the "catch". If you don't feel confident about mushroom closing, there are several delicious types of mushrooms in the grocery stores too, so just pick and mix there.

Mushroom soup
Mushroom soup

 

Creamy mushroom soup:

Minimum 0.5 l cleaned mushrooms

1 finhakket løk

2 gulrøtter i bittesmå terninger

1 pastinakk i bittesmå terninger

5 dl fløte

2 dl melk

2 ss grønnsaksfond

1 neve finhakket frisk timian

Fry onions, carrots and parsnips until the onion is shiny and golden. The mushrooms are sliced and fried in a separate pan, without butter until it gets a delicate tan, before it is poured into the pot with the rest of the ingredients. Adds cream, milk, vegetable stock and thyme. Cook for 20 minutes before seasoning with salt and pepper.

Serve mushroom soup with good bread and some crispy bacon.

 

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