Mushroom cream soup

Mushroom cream soup

  • 80 g onion(s)
  • 200 g mushrooms
  • 20 g Butter to sweat
  • 1 tbsp. flour
  • 100 ml milk
  • 100 ml stock


Cut onion into small pieces and sauté lightly in butter. Add the chopped mushrooms and lightly fry for about 4 minutes. Sprinkle with flour and deglaze with the liquids


Let the soup simmer for 2 minutes on a low heat, stirring constantly. Season to taste with the spices and blend finely with a blender or mixer. 


Strain directly through iSi Funnel & Sieve into a 0.5 l iSi Whip. Screw on an iSi Professional Charger and shake 16 times.

Serve warm as airy foam soup!

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