Mushroom soup and toast with tomato salsa

Name: mushroom soup and toast with tomato salsa
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 onion; 500 g chestnut mushrooms container of 250 g; 3 el traditional olive oil; 2 garden herbal bouillon; 800 ml tap water; 4 tomato; 8 cut multigrain bread; 150 ml soy cuisine light cooking cream; 15 g fresh parsley bag of 30 g

Mushroom soup with soy cuisine and toast with tomato salsa

Ingredients

Kitchen Stuff

1 blender

Directions

Chop the onion finely. Clean the mushrooms with kitchen paper and cut into slices.
Heat the oil in a soup pot and gently fry the mushrooms and half of the onion for 5 minutes.
Add the bouillon tablet and the water and let the soup simmer for 15 minutes. Cut the tomato into small cubes.
Mix the tomato cubes with the onion, oil and season with salt and pepper. Roast the bread.
Scoop approximately ⅓ of the mushrooms out of the pan and puree the rest with a hand blender. Stir in the reserved mushrooms and cream.
Let the soup warm through and through. Slice the parsley. Season the soup with salt and pepper.
Spoon the salsa on the toast and halve diagonally. Garnish the soup with the parsley and serve with the toast.