Soups: Vegetable and Cream Soups with Mushrooms in Egg and Parmesan Coating

5 from 7 votes
Total Time 15 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 213 kcal


  • 4 tbsp Cooked vegetable scraps - here carrots and kohlrabi
  • 100 ml Cream 10% fat
  • 4 Mushrooms brown
  • 1 Egg
  • 2 tbsp Grated Parmesan
  • Some parsley for garnish


  • Heat the cooked vegetables and puree them with the magic wand. Pour on the cream and, if the consistency is still too firm, add a little water.
  • Clean the mushrooms and cut into slices (approx. 1 cm)
  • Whisk the Parmesan with the egg. Turn the mushroom slices in it and bake in a hot pan without fat until golden on both sides.
  • Place the soup in preheated plates, place four to five mushroom slices on top and garnish with a little parsley. After the freshness is still covered with snow, I had to resort to the rocked parsley.


Serving: 100gCalories: 213kcalCarbohydrates: 2.7gProtein: 12.3gFat: 17.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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