Creado con IA
Creamy Almond & Mushroom Soup
35 min 219 kcal por ración Media
Ingredientes
4 Raciones
- raw almonds80 g
- white mushrooms250 g
- onion110 g
- garlic2 cloves
- olive oil2 tbsp
- vegetable broth600 ml
- light cream2 tbsp
- salt1 tsp
- black pepper0,5 tsp
Preparación
- 1
Soak the raw almonds in hot water for 30 minutes, then drain and set aside.
- 2
Clean and slice the white mushrooms. Peel and chop the onion. Peel and mince the garlic cloves.
- 3
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- 4
Add the minced garlic and sliced mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are soft and have released their moisture.
- 5
Add the soaked almonds to the pot and stir well.
- 6
Pour in the vegetable broth, add salt and black pepper, and bring the mixture to a boil.
- 7
Reduce the heat and simmer for 15 minutes, allowing the flavors to meld.
- 8
Remove the pot from heat. Using an immersion blender (or working in batches with a countertop blender), blend the soup until smooth and creamy.
- 9
