Cooking time 25 min
Portion quantity 4
Ingredients :
Butter 110g
Shallot onion 1 pc.
Wild mushrooms 450g
Garlic clove 1 pc.
Dried thyme and half a tsp.
Water 700 ml
Chicken broth cube 1 pc.
Heavy cream 225 ml
Celery root 225g
White wine vinegar 1 tbsp.
Fresh parsley (optional) to taste
Step 1
Wash and chop the mushrooms and celery root. Peel and finely chop the onion and garlic.
Step 2
Fry onion and garlic in a large frying pan for 2-3 minutes in butter, then add the mushrooms and celery and fry until soft. Set aside a couple of the mushrooms for serving
Step 3
Pour water into skillet, put thyme, vinegar, cube and bring to a boil. Cook for 15 minutes until celery is soft
Step 4
Pour the cream into the soup and puree with a blender until smooth.
Pour onto the plates, garnish with a couple of mushrooms and sprinkle with finely chopped parsley.
Bon appetit!
Energy value per one serving
Calories from fat 405
Calories: 468
Fats: 45g
Carbohydrates: 11g
Fiber: 3 g
Digestible carbohydrates: 8 g
Protein: 6 g
