You will need:
2 tbsp butter
400 g white or brown mushrooms
1 large onion
1 carrot
1 celery stalk
1 garlic clove
1,40 l chicken or vegetable stock
150 g soft goat cheese, feta or cream cheese
grated zest of 1 lemon
2 tbsp lemon juice
1 handful of fresh basil or parsley
salt
freshly ground black pepper
Preparation:
1. Clean the mushrooms and cut into thin slices. Melt 1 tbsp of butter in a pan, add the mushrooms and a pinch of salt, and fry over medium heat until they soften and the released liquid evaporates. You can set aside a few nicer slices for garnish.
2. Melt the remaining butter in a pot. Add the finely chopped onion, carrot and celery. Sauté over low heat until the vegetables soften but don't brown. Add the chopped garlic and heat for about another minute.
3. Pour in the stock, add most of the fried mushrooms and bring to a boil. Reduce the heat and simmer for about 10 minutes so the flavours combine.
4. Add about two-thirds of the chosen cheese to the soup, add the lemon zest and pour in the lemon juice. Blend everything until smooth and creamy. If the soup is too thick, add a little more stock or water.
5. Taste and season with salt and freshly ground black pepper. For a fresher taste, add a little more lemon juice.
6. Pour the soup into bowls. Top with mushroom slices, crumble over the remaining cheese, sprinkle with chopped basil or parsley and a little more black pepper.
Serving tip:
Serve with toasted white bread, ciabatta or baguette. Crusty bread pairs perfectly with the smooth soup texture and the rich mushroom flavour.
2. Melt the remaining butter in a pot. Add the finely chopped onion, carrot and celery. Sauté over low heat until the vegetables soften but don't brown. Add the chopped garlic and heat for about another minute.
3. Pour in the stock, add most of the fried mushrooms and bring to a boil. Reduce the heat and simmer for about 10 minutes so the flavours combine.
4. Add about two-thirds of the chosen cheese to the soup, add the lemon zest and pour in the lemon juice. Blend everything until smooth and creamy. If the soup is too thick, add a little more stock or water.
5. Taste and season with salt and freshly ground black pepper. For a fresher taste, add a little more lemon juice.
6. Pour the soup into bowls. Top with mushroom slices, crumble over the remaining cheese, sprinkle with chopped basil or parsley and a little more black pepper.
Serving tip:
Serve with toasted white bread, ciabatta or baguette. Crusty bread pairs perfectly with the smooth soup texture and the rich mushroom flavour.