★★★★★ l "Recipe 100% approved by the whole family"
A warm meal to drink without moderation! This soup will please you as much during a hike as during a cold winter evening. Easy to make, this soup will quickly become your favorite.
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oat milk or other
bunch of flat or curly parsley
bunch of herbs
Start by dicing your mushrooms and chopping your parsley. Then, in a high saucepan, melt the butter.
Once the butter has melted, add the shallot and mushrooms. Mix well so that the butter soaks all the ingredients.
In your pan, add salt, pepper and a handful of chopped parsley. Stir.
Add the lid to your pan and cook over medium heat for 15 minutes.
Once the 15 minutes are up, add the flour and mix so that it doesn't get lumpy. When the flour is well mixed, add the milk and water. And finally the bouquet of herbs.
Put the lid back on and let it cook on low heat until it boils. Then lower the heat and cook for another 15 minutes.
Remove the pan from the heat. Remove the bunch of herbs. Add the cream and then mix it all together.
You can strain the preparation if you don't want to have any pieces of mushrooms.
Before tasting, add some chopped parsley on your soup.
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