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Recipe of: © Monsieur Cuisine

Cream of mushroom soup

MC connect
4 portions
Ready in: 0:40 h
Preparation time: 20 min.
Created on: 06.11.2018
  • 2 medium sized primarily waxy potatoes (150 g)
  • ½ carrot (50 g)
  • ½ parsley root (50 g)
  • 300 g button mushrooms
  • 750 ml vegetable stock at room temperature
  • 100 ml cream (18% fat)
  • ¼ tsp salt
  • 1 big pinch of pepper


  • 2 stalks of parsley


Per portion:

  • calorific value
    490 kj / 117 kcal
  • protein: 5 g
  • carbohydrates: 11 g
  • fat: 6 g
Preparation time
20 min.
Ready in
0:40 h
  1. Peel the potatoes, carrots and parsley root and cut into rough pieces.
  2. Clean the mushrooms and dry as required with kitchen paper.
  3. With the measuring beaker in place, chop the vegetables in the blender jug for 7 seconds/speed setting 5. Use the spatula to scrape the vegetables down the inside of the blender jug.
  4. Pour on the vegetable stock at room temperature and, with the measuring beaker in place, cook everything for 20 minutes/speed setting 2/90 °C.
  5. Pour in the cream, season the soup with ¼ teaspoon of salt and 1 big pinch of pepper and, with the measuring beaker in place, blend for 1 minute/speed settings 3–8, increasing the speed gradually.
  6. Finally, season again to taste with salt and pepper.
  7. Wash the parsley, shake it dry. Remove the leaves and chop finely.
  8. Divide the soup between deep bowls, garnish with parsley and serve immediately.


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