Mushroom cream soup with Crunchy Parmesan Chips
45min
•Next Level
What do you need?
For the soup:
800 g white mushrooms
1 knob of butter
2 cloves of garlic
1 onion
1 white part of leek
2 large potatoes
1.5 l chicken or vegetable broth
200 ml cream
Pepper and salt
For the parmesan chips:
150 g Parmesan cheese
1 tsp juniper berries (finely crushed)
1 tsp Santa Maria ground cinnamon
For finishing:
4 white mushrooms, thinly sliced
2 tbsp finely chopped parsley
4 tbsp cream