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On a wooden cutting board a blue striped cloth napkin to the left of the picture with a porcelain spoon on top, a blue patterned soup bowl with mushroom soup, topped with shredded Parmesan cheese.
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Creamy mushroom soup with Parmesan

Take advantage of this season’s mushrooms to make this delicious creamy mushroom soup with Parmesan. You never want to buy the stuff in a can again! The creaminess mingles well with the saltiness from the Parmesan and the texture of the mushrooms.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: Vegetarian
Keyword: creamy, mushroom, parmesan
Servings: 4 portions

Ingredients

  • 300 gram mushroom chestnut
  • 1 tbsp oil
  • 1 small yellow onion
  • 2 tbsp flour
  • 1 clove garlic
  • 600 ml water
  • 1 vegetable stock cube
  • 100 ml cream
  • 200 gram Parmesan shredded
  • Salt and pepper

Instructions

  • Quarter the mushrooms.
  • Dice the onion and mince the garlic.
  • Fry in a large pot with some oil until most liquid is gone.
  • Add the flour and stir, soaking all mushroom.
  • Pour in the water and crumble the stock cube.
  • Bring to boil and then let simmer for 10 minutes under lid.
  • Shred the Parmesan.
  • Add the cream and the Parmesan to the pot, stir until cheese has melted.
  • Taste the soup and add salt & pepper to your taste.