How to make
In a pan with heated olive oil, briefly fry the finely chopped onion and the clove of garlic.
Add the mushrooms. Pour the vegetable broth and season with a pinch of black pepper.
Cover the pot and cook for about 20 minutes.
Remove the mushroom soup from the heat. Puree, until it becomes smooth. Add the cream and homogenize the products well.
Spread the grated parmesan in circles on a piece of baking paper.
Place the baking pan in the preheated oven, until the parmesan is melted. Wait for the parmesan to cool and decorate the mushroom cream soup.
Serve your cream soup now.
Enjoy!
