Mushroom cream soup with croutons

Ingredients

• 500 g champignon mushrooms
• 1 medium onion (150 g)
• 1 medium carrot (100 g)
• 2 tablespoons oil
• 1 chicken stock cube (10 g)
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1000 ml water
• 15 g parsley
• 60 g croutons
• 4 tablespoons sour cream (at least 20% fat)

Preparation

1. We wash the mushrooms, slice them and cut the carrot into rounds. We peel the onion and chop it finely. 2. Heat 2 tablespoons of oil in a pot, add the onion and sweat it for 4 minutes, until glassy. 3. Add the sliced mushrooms and fry them for 5 minutes, until they release their water. 4. Add the carrot, the chicken stock cube, 1/2 teaspoon of salt, 1/2 teaspoon of ground pepper and 1000 ml boiling water. 5. Let it simmer on low heat for 15 minutes, until the carrot is soft, then let it cool for 5 minutes. 6. Blend the soup until smooth, simmer it for 3 more minutes and add the chopped parsley. 7. Serve hot, with croutons and sour cream on top.