Rezept für cremige Pilzsauce

Ingredients

• 0.5 pc Onion (medium, finely chopped)
• 10 g Butter (unsalted, cut into small pieces)
• 200 g Mushrooms (cleaned and sliced)
• 150 ml Vegetable Broth (low‑sodium)
• 100 g Sour Cream (full‑fat, room temperature)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 0.5 tsp Oregano (dried)
• 1 clove Garlic (minced)
• 15 g Parmesan Cheese (freshly grated)
• 5 g Parsley (fresh, chopped for garnish)

Instructions

1. Prepare Ingredients

   Finely chop the half onion, mince the garlic clove, slice the mushrooms, grate the Parmesan, and chop the parsley. Measure broth, sour cream, butter, and spices.

   Time: PT5M

2. Sauté Aromatics

   Heat the butter in a medium saucepan over medium heat. Add the onion and garlic, stirring until the onion becomes translucent, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

3. Cook Mushrooms

   Add the sliced mushrooms to the pan. Cook, stirring occasionally, until they release their moisture and turn golden, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Add Broth and Simmer

   Pour in the vegetable broth, bring the mixture to a gentle simmer, then reduce heat and let it cook for 10 minutes so flavors meld.

   Time: PT10M

   Temperature: simmer

5. Blend Soup

   Remove the pan from heat. Using an immersion blender, blend the soup until smooth, about 2 minutes.

   Time: PT2M

6. Incorporate Sour Cream

   Return the blended soup to low heat. Stir in the sour cream until fully incorporated, heating gently for 3 minutes without boiling.

   Time: PT3M

   Temperature: low heat

7. Season

   Season the soup with salt, freshly ground black pepper, and dried oregano. Stir and taste, adjusting seasoning as needed.

   Time: PT1M

8. Serve and Garnish

   Ladle the soup into bowls, sprinkle grated Parmesan and chopped parsley on top, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

6 g

Carbohydrates

12 g

Fat

14 g

Fiber

2 g