Den enklaste svampsoppan du kan göra (svampsoppa)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

Clean and slice the mushrooms.

Chop the purjolök and garlic finely.

Melt butter in a pot over medium heat (butter not mentioned in the description, inferred from master recipe).

Add the purjolök and garlic, sauté until translucent.

Add the mushrooms and cook until they release their moisture.

Add white wine and cook for a few minutes.

Sprinkle flour over the mixture and stir to combine (flour not mentioned in the description, inferred from master recipe).

Gradually pour in the vegetable broth while stirring to avoid lumps (broth not mentioned in the description, inferred from master recipe).

Add thyme, salt, and black pepper (salt and pepper not mentioned in the description, inferred from master recipe).

Bring the mixture to a simmer and cook for 15-20 minutes.

Remove bay leaves and blend the soup until smooth, if desired (bay leaves not mentioned in the description, inferred from master recipe).

Stir in heavy cream and heat through without boiling.

Taste and adjust seasoning as needed.

Garnish with chopped parsley before serving (parsley not mentioned in the description, inferred from master recipe).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens