Skummad svampsoppa

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Clean and slice the mushrooms.

Melt butter in a large pot over medium heat.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add sliced mushrooms and cook until they release their moisture, about 8-10 minutes.

Sprinkle flour over the mushrooms and stir to combine, cooking for 2 minutes.

Pour in vegetable broth and add bay leaves, thyme, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 15 minutes.

Remove bay leaves and blend the soup until smooth using an immersion blender.

Stir in heavy cream and lemon juice, heating gently without boiling.

Taste and adjust seasoning as needed.

Serve hot, garnished with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens