Mushroom cream soup

Ingredients for 4 servings:

• 500 g mushrooms of your choice, e.g., chanterelles
• 1 shallot(s)
• 2 cloves garlic
• 1 bay leaf
• 1 tsp, leveled cayenne pepper
• 1 tbsp miso paste (ama miso)
• 500 ml broth (mushroom or vegetable broth)
• 1 tbsp tamarind juice
• 200 ml white wine, sweet
• 1 tbsp vegetable oil
• 20 g butter
• 100 ml vermouth (Noilly Prat)
• 1 tsp, leveled pepper
• 100 ml cream
• 1 strip of lemon peel
• salt and pepper
• lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Spicy and very tasty!

Peel and finely chop the onions, then sauté them in a pan with butter and vegetable oil until translucent. Deglaze with wine, Noilly Prat, and broth. Add the garlic and bay leaf and reduce by half. Now clean the mushrooms and add them to the pan with the rest of the ingredients (except the cream) and simmer for about 15 minutes. Then remove the bay leaf. Add the cream and puree. Season with salt, pepper, and lemon, and serve. 239 kcal per serving. You can also find the recipe here: https://www.allefarbenkitchen.de/2021/02/17/pilzcremesuppe-mit-ama-miso/