Mushroom cream soup (lactose free)

Ingredients

• 400 g Champignons
• 400 ml Homemade chicken stock
• 200 ml Water
• 200 g Cream, lactose free
• 1/2 pcs Unpeeled, washed onion
• 2 sprig Parsley, fresh, chopped
• 1 spear Thyme, fresh
• 1 pcs Bay leaf
• 1 pinch Salt
• 1 g Freshly ground colour pepper
• 2 tbsp Parsley, fresh, chopped

Method

1. Boil the cleaned mushrooms in the stock and water in a 2-litre cooking pot with the onion, herbs, bay leaf, salt, and pepper until it gets soft.
2. Take aside the herbs, purée the soup with the robot mixer or a blender.
3. I prefer this soup with cream, so I usually add the cream at this point and carefully cook it on low heat because the cream can may curdle on high heat.
4. At the end, add the chopped parsley and taste it if it needs more salt or pepper.