Cream of oyster mushroom and pine nut soup

  • Preparation: 30 min
  • Cooking: 10 min
  • Portions: 4


     1 large white onions

    1.5 L chicken or vegetable broth

    125 ml 35% cream

    1 large potato, cut into chunks

    300 g of oyster mushrooms

    100 g pine nuts

    1 knob of butter


Wash, dry and chop the mushrooms


Peel and chop the onion


Fry the onion in a sauce pan for 2-3 min, add potato and mushrooms with butter


Add to broth and cook over medium heat for 30 minutes


Mix everything to a creamy consistency and add 35% cream


Add the pine nuts stained oven or frying pan without fat