Mushroom Soup
Mushroom Soup
Ingredients
For the Mushroom Soup
- 8 brown mushrooms, about 8-10, thinly sliced
- 1/2 onion, thinly sliced
- 1 potato, thinly sliced
- 2 tablespoons butter, for sautéing
- 1/4 teaspoon salt, for sautéing
- 200 g heavy cream
- 200 g milk
- 1/2 teaspoon fish sauce
- 2 tablespoons Grana Padano cheese, grated, or to taste
- 1/4 teaspoon pepper, to taste
Instructions
- 1
Prepare the mushrooms, onion, and potato by thinly slicing them.
⏱️ 5 min
- 2
In a pan, melt the butter. Once melted, add the thinly sliced mushrooms, onion, and potato, and sprinkle lightly with salt. Sauté over medium heat for about 8-10 minutes until the ingredients are lightly colored and softened.
⏱️ 10 min
- 3
Remove a few pieces of the sautéed mushrooms and set aside for garnish.
⏱️ 1 min
- 4
Transfer the sautéed vegetables to a blender container. Add 200g heavy cream, 200g milk, 1/2 teaspoon fish sauce, and Grana Padano cheese.
⏱️ 2 min
- 5
Run the blender in soup mode, or blend on high speed until hot. (If using a regular blender, transfer the contents to a pot and heat over low heat.)
⏱️ 10 min
- 6
Pour the warm soup into bowls. Garnish with the reserved sautéed mushrooms, additional Grana Padano cheese, and pepper. Serve immediately while hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom Soup
For the Mushroom Soup
- 8 brown mushrooms, about 8-10, thinly sliced
- 1/2 onion, thinly sliced
- 1 potato, thinly sliced
- 2 tablespoons butter, for sautéing
- 1/4 teaspoon salt, for sautéing
- 200 g heavy cream
- 200 g milk
- 1/2 teaspoon fish sauce
- 2 tablespoons Grana Padano cheese, grated, or to taste
- 1/4 teaspoon pepper, to taste
Instructions
- 1
Prepare the mushrooms, onion, and potato by thinly slicing them.
⏱️ 5 min - 2
In a pan, melt the butter. Once melted, add the thinly sliced mushrooms, onion, and potato, and sprinkle lightly with salt. Sauté over medium heat for about 8-10 minutes until the ingredients are lightly colored and softened.
⏱️ 10 min - 3
Remove a few pieces of the sautéed mushrooms and set aside for garnish.
⏱️ 1 min - 4
Transfer the sautéed vegetables to a blender container. Add 200g heavy cream, 200g milk, 1/2 teaspoon fish sauce, and Grana Padano cheese.
⏱️ 2 min - 5
Run the blender in soup mode, or blend on high speed until hot. (If using a regular blender, transfer the contents to a pot and heat over low heat.)
⏱️ 10 min - 6
Pour the warm soup into bowls. Garnish with the reserved sautéed mushrooms, additional Grana Padano cheese, and pepper. Serve immediately while hot.
⏱️ 2 min