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

1. In a pot, heat the olive oil and sauté the onion and garlic until translucent.
2. Add the mushrooms and continue sautéing until they soften.
3. Pour in the vegetable broth and let it boil for 15 minutes.
4. Use an immersion blender or a blender to puree the soup until creamy.
5. Add the heavy cream and almonds, stir, and simmer for another 5 minutes.
6. Season with salt and pepper to taste and serve.