Mushroom soup


  • 1 white mushroom
  • 4 medium-sized potatoes
  • 1 onion
  • 4 garlic cloves
  • 1 chicken stock cube
  • Butter
  • Pepper
  • Salt
  • Nutmeg
  • Parsley


  • Brown the following for several minutes in a bit of butter in a large pot: the mushrooms, the potatoes, the minced onion and the minced garlic. Sweat the mushrooms by stirring well.
  • Once everything is sufficiently browned, add a bit of water up to the level of the vegetables and simmer over low heat, stirring occasionally.
  • Add salt, pepper, nutmeg and parsley as well as the crumbled up cube of stock.
  • Once the soup is done, add the cream, then stir the soup.
  • Serve warm.

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