Cream of mushroom soup
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Cream of mushroom soup
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A delicious cream of mushroom soup recipe.
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Ingredients
- 400 - 500 gms mushrooms including a few exotics such as shiitake for garnish – optional (I kept about 100gms of the 500 back to pan fry for garnish at the end)
- 40 gms butter
- 1 large shallot or half an onion chopped
- 2 cloves garlic crushed
- 1 or 2 thyme stalks you can strip the leaves or just cook whole and remove the woody stalk later
- 1/3 cup 80ml white wine or medium cream sherry (I am quite heavy-handed here)
- 2 Tbsp flour
- 1 ½ cups milk
- 1 cup mushroom or porcini stock
- 1/3 – ½ cup of cream plus extra for garnishing
- A small handful of chopped parsley for garnish and for in the soup
Instructions
- Slice the mushrooms and heat a large non-stick frying pan. Melt the butter and sauté the shallot (onion) until translucent (about 5 minutes). Add the mushrooms and toss about the pan until they are just cooked and wilted.
- Add the garlic and cook for a further minute or 2. Add the sherry and wine and let this bubble until most of the liquid has evapourated then add the 2 tablespoons of flour and cook for a further minute or two. Transfer this to a medium pot and slowly add about a cup of the milk allowing it to be absorbed and soak into the flour. Then add the rest of add the milk and the stock. Season with salt and a generous few grounds of black pepper and about half the parsley. Let this bubble on the stock for about 30 minutes over low heat.
- Process the soup with a stick blender or in a food processor/blender until smooth. Return to the heat and add the cream. This can be made in advance.
- Serves with pan-fried sliced mushrooms, another drizzle of cream, and the rest of the chopped parsley.
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