soups
33% whipping cream
Cream of mushroom soup with baked garlic
Ingredients
Cep mushrooms
550 g
Parsnip
180 g
Garlic
60 g
Onion
220 g
Mushroom broth
1,6 L
Vegetable oil
100 ml
Thyme
3 g
Black pepper
5 g
Salt
30 g
Method of preparation
- Chop the vegetables and mushrooms. Bake the garlic whole at 180 °C for 30 minutes.
- Sauté the vegetables until golden brown, then add the broth.
- In a separate pot, bring the cream to a boil.
- Purée the soup with a blender, add the cream, and season to taste.
