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Mushroom Soup with Walnuts by Laurent Mariotte

Soup Public
Course: Starter
Preparation time: 30 minutes
Cooking time: 30 minutes
Energy: 498 kcal / serving

Instructions

  • 1.   Clean and dry the mushrooms. Peel and slice the shallots, chop the garlic. Melt half of the butter in a pot and sauté the shallots with the garlic and half of the walnuts.
  • 2.   Slice the mushrooms and add them to the pan. Cook covered for 5 minutes.
  • 3.   Meanwhile, remove the crust from the bread and set aside the crumb. Add this crust to the mushrooms, season and pour in the chicken broth and milk.
  • 4.   Cook covered over medium heat for 15 minutes.
  • 5.   Cut the bread crumb into small cubes, crush the remaining walnuts and wash and chop the chervil. In a pan, heat the butter, toast the bread with the walnuts, then add the chervil. Transfer to a paper towel.
  • 6.   Blend the soup until smooth and creamy. Serve in bowls and sprinkle with the bread-walnut-chervil mixture.

Ingredients for servings

  • 500 g of mushroom
  • 150 g of walnut
  • 2 shallots
  • 1 garlic clove
  • ½ liter of chicken broth
  • ¼ liter of milk
  • 75 g of butter
  • 1 fresh chervil
  • 50 g of round roll
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    498 kcal
    25 %
  • Fat
    42,34 g
    60 %
  • of which saturated
    13,55 g
    68 %
  • Carbohydrates
    18,53 g
    7 %
  • of which sugar
    8,31 g
    9 %
  • Protein
    12,58 g
    25 %
  • Fibers
    4,53 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.