CHAMPIGNON SOUP
30 min.
2 - 1
MUST HAVE:
- French Baguette with Garlic Butter Filling
- 2 carrots
- 1 onion
- 4 tablespoons of oil
- 1 clove of garlic
- 400 g of champignons
- 2 stalks of celery
- A few sprigs of thyme
- 400 ml of vegetable broth
- 100 ml of cream
- 1 handful of dill
THE DISH WILL SUCCESS IF YOU COOK IT AS FOLLOWS:
- Bake the MANTINGA French baguette with garlic butter filling in the oven at 200 °C for about 10-12 minutes.
- Cut the carrots into large slices, the onion into larger cubes and put them in a heated pan or pot to fry, add the garlic, when the vegetables soften a little, add the champignons.
- Cut the stalks of celery into large slices and add them to the pan. Add the thyme sprigs and simmer until the vegetables are soft.
- Pour vegetable broth and cream and simmer. Grind the vegetables with a kitchen blender until smooth.
- Garnish the soup with sprigs of dill and serve with a French baguette.