I'M Still Standing Cream Of Mushroom Soup With Parsley
Kalmowitz
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 1
25 min

Ingredients

0.5 tbsp
Balsamic Vinegar
0.75
Carrot
2 Clove
Garlic
50 grams
Leeks
30 grams
Mushrooms
1 tbsp
Olive Oil
0.5
Onion
1 tbsp
Parsley
250 ml
Stock
1 tsp
Thyme
15 grams
Walnuts

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Prep

  1. Wash and cut your Mushrooms so that they all have a similar size and shape.
  2. Finely chop your carrot, garlic, leeks, onion and parsley.

Heating Steps

  1. Heat olive oil in a pot and add carrot, garlic, leeks and onion, thyme and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Mushrooms and fry for 15 minutes.
  3. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  4. Add balsamic vinegar and mix.
  5. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Use a blender to purée your soup to the desired consistency.
  2. Add Parsley and Walnuts on top.