Cream of Mushroom SoupCourse: SoupsCuisine: FrenchDifficulty: Easy
A creamy mushroom soup full of flavour and substance. Have it chunky and bite into the mushrooms or blitz it for a smooth creamy delight
50 g unsalted butter 50g
- 1 kg mixed mushrooms sliced (See Notes)
sea salt and freshly ground black pepper
1 large onion finely chopped
2 medium cloves garlic minced
45 g flour
200 ml white wine
200 ml double cream
1-litre Vegetable stock
2 bay leaves
2 sprigs fresh thyme
flat-leaf parsley finely chopped for garnish
- Melt butter in a large saucepan over medium-high heat. Add onion and garlic and sweat off until softened and the onion is translucent.
- Add mushrooms, season with salt and pepper, and cook, stirring frequently until the liquid from the mushrooms has evaporated and mushrooms have nicely browned off, about 10 minutes
- Add the flour and combine well to make sure the mushrooms are fully coated
- Add the wine and allow the mixture to simmer until the liquid has reduced by half.
- Using a wooden or plastic spatula, scrape the mixture from the bottom of the pan to pick up any sediment from the mushrooms.
- Gradually add the chicken stock, stirring continuously.
- Throw in the bay leaves and Thyme sprigs and give a final stir.
- Bring to a gentle simmer and let the soup cookout for 15/20 minutes.
- Remove bay leaves and thyme.
- If you are looking for a smooth creamy soup, you can now use a Hand Blender, or carefully transfer the soup to a Food Processor (this will probably take 2 fillings) and blitz the soup to a thick creamy texture.
- Stir in the cream, bring the soup back to optimum temperature.
- Season to taste with more salt and pepper (if needed).
- Serve immediately into soup bowls and sprinkle with chopped parsley.