Enjoy the deep earthy flavors of a classic home-made creamy mushroom soup in every mouthful.
Ingredients
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5 OZ / 150 G waxy potatoes
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1.75 OZ / 50 G carrots
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1.75 OZ / 50 G parsley root
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10.5 OZ / 300 G button mushroom
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25.25 OZ / 750 ML vegetable stock
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34 OZ / 1000 ML cream
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0.25 TSP salt
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1 PINCH pepper
Directions
Peel the potatoes, carrots and parsley root and cut into rough pieces.
Clean the mushrooms and dry as required with kitchen paper.
Chop the vegetables in the mixing bowl for 7 seconds / speed 5. Use the spatula to scrape the vegetables down the inside of the mixing bowl.
Pour on the vegetable stock and cook everything for 20 minutes / 195°F|90°C / speed 2.
Pour in the cream, season the soup with salt and pepper. Blend for 1 minute / speed 4.
Divide the soup between deep bowls, garnish with parsley and serve immediately.
Enjoy your meal.
