- 250 g mushrooms
- 1 st onion, yellow
- 10 gram butter
- 2 tbsp wheat flour
- 600 ml vegetable broth
- 400 ml cream
- 1 st salt
- 1 st black pepper
- 75 gram pumpkin seeds
- 7 gram leaf parsley
Autumnal mushroom soup
Creamy soup with autumn mushrooms, make it vegan by choosing herbal alternatives.
Chop the onion and fry softly in a wide saucepan.
Add the mushroom and fry it until golden. Sprinkle with flour.
Pour in broth and cream, let it boil while stirring for about 10 minutes.
Assemble the assistent with the blender
Pour the soup into the blender and mix smoothly. Season with salt and pepper.
Roast the pumpkin seeds in a dry frying pan, they are ready when they start snapping.
Serve in deep bowls, top with pumpkin seeds and fresh parsley.