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Peanut Mushroom soup


  • ½ yellow onion
  • 225 g mushrooms
  • 60 g butter
  • ½ teaspoon dried thyme
  • 25 ml vinegar
  • 100 g cream cheese
  • 250 ml water
  • ½ teaspoon salt
  • 1⁄8 teaspoon ground black pepper
  • 2 egg yolks
  • 125 ml heavy whipping cream
  • 50 g peanuts
  • Olive oil 


  • Roast the peanuts in oven until they are dark brown. Chop them coarsely
  • Fry onions and mushrooms in a pot until they turn golden. Add salt and pepper and sprinkle thyme on top.
  • Add cheese, and water. Stir. Bring to a boil for a few minutes and then lower the heat to medium and let simmer for 15 minutes.
  • Add vinegar, oil, parsley, salt and pepper in to it and keep it simmering until the oil is merged in it.
  • Whisk the heavy cream until soft peaks form. Add yolks and mix.
  • Fold in the egg cream into the soup without boiling it further. Serve with a spoonful of ol- ive oil and roasted peanuts.
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