Creamy mushroom soup – warning and earthy. Perfect for a winter day when it is cold outside and the snow is falling. Or go for a walk in the forest and bring the hot soup in a thermo.
The soup is made of brown mushrooms, giving the soup a nice colour but you can use any mushroom you like.
Mushrooms are rich in umami, giving the soup a savory and meaty taste. The taste of umami makes the soup a perfect dish for both vegetarians and meatlovers.
If you really love meat, you can add a sprinkle of crisp bacon when serving the soup but I don’t think it is needed.
Serve with a dash of cream, fried mushrooms, fresh parsley and toasted bread. The bread in this recipe is toasted in olive oil. If you want to avoid the oil, toast the bread in a toaster or in the oven. You want the bread crisp and with a beautiful brown colour.