Creamy mushroom soup with gnocchi

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August 19, 2016
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September 11, 2016

The soups that I usually cook are creamy ones. They can be made from any kind and type of vegetables, served on their own or with some extras.

A nice extra may be an egg, rice, toast, cream puffs or, as I recently discovered, gnocchi.

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Creamy mushroom soup with gnocchi

If you do not own a blender you can skip blending this soup. The taste will remain as delicious as if blended. 🙂

If you decide to try this recipe, I encourage you to share your photos under the comment tab.

Bon Appetit 🙂

  • Ingredients:

    • 2 liters of water
    • 1/2 cup of  double cream
    • 50 decagrams of mushrooms
    • 1 teaspoon of salt
    • pinch of pepper
    • 1 big onion
    • 1 tablespoon of olive oil
    • about 5-6 springs of fresh thyme
    • double cream for serving
    • gnocchi and croutons for serving

  • Pour the olive oil into a pot, fry in onion chopped into small cubes, fresh thyme and sliced mushrooms – on medium heat for about 20 minutes.

    After 20 minutes, add water, cream, salt and pepper. Cook for another 15 minutes. Blend.

    Serve with gnocchi and a spoon of sour cream.

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    Enjoy!

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    If you like you can also add some carrots. They will make the soup slightly sweet. 

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