Creamy mushroom soup - Krämig champinjonsoppa

CREAMY MUSHROOM SOUP
Krämig champinjonsoppa

This smooth mushroom soup is served with delicious garlic croutons. Perfect for a soup day!

4 servings

2 tablespoons butter or margarine

1 chopped white onion
1 tablespoon freshly chopped thyme
2 crushed garlic cloves
1½ lbs sliced mushrooms
4 cups vegetable bouillon
1/3 cup milk
4 slices stale wholemeal bread
1 tablespoon olive oil

Melt the fat in a large, heavy-bottomed saucepan on medium heat. Saute white onion, thyme and half of the garlic for about 10 minutes until the onion is tender. Add mushrooms and sauté while stirring, put a lid half on and fry for about 10 minutes, stirring occasionally.

Pour on the bouillon and bring to a boil, put a lid half on and simmer for about 20 minutes. Remove saucepan from heat and let cool slightly. Transfer to a mixer or food processor and mix, little by little, to a smooth soup. Pour the soup in the saucepan and stir in the milk. Set the saucepan aside.

Heat the oven to 200°C/395F. Trim the crusts off the bread and cut it in approx 1 cm large cubes. Put them in a bowl with the oil and remaining garlic and blend well. Put the cubes on a baking plate and roast them in the oven until golden and crisp, 5 to 8 minutes.

Heat up the soup and serve with the croutons.

Enjoy!

Bella