Ingredients
- 500 g mushrooms (white or portobello), finely chopped
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 cup almonds Batavia, finely chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tbsp olive oil Aenaon
- Salt Afrina
- Pepper Batavia
Instructions
- In a pot, heat the olive oil and sauté the onion and garlic until translucent.
- Add the mushrooms and continue sautéing until they soften.
- Pour in the vegetable broth and let it boil for 15 minutes.
- Use an immersion blender or a blender to puree the soup until creamy.
- Add the heavy cream and almonds, stir, and simmer for another 5 minutes.
- Season with salt and pepper to taste and serve.
