MUSHROOM CREAM SOUP

ByAlma Cristina

What you need:

  • 1 lb (500 g) champignon mushrooms
  • 4 cups (1 l) vegetable/poultry soup
  • 1 large onion
  • 2 oz (50 g) butter
  • 1 tablespoon of oil
  • 2 oz (50 g) flour
  • 1 cup (250 ml) heavy cream
  • salt and white pepper to taste
  • a few spring onions
  • a pinch of nutmeg (optional)

How you do it:

1. Wash the mushrooms, drain the water and cut them into fine slices.

2. Finely chop the onion and saute in 1.5 oz (30 g) butter and 1 tablespoon oil for 4-5 minutes.

3. Add about 0.7 lbs (350 g) of the sliced mushrooms and saute them until the liquid evaporates.

4. Add the flour and mix well. Pour the hot soup gradually and keep stirring. It must boil for 15 minutes.

5. Separately, saute the rest of the mushrooms in the remaining butter for 2-3 minutes.

6. After the soup has boiled, put everything in a blender. Pour back into the pot, add the cream and bring to a boil. Add salt and pepper to taste and optionally a pinch of nutmeg.

How you serve the mushroom soup:

The mushrooms cooked separately are added to the soup at the end. When you serve the cream soup, add some freshly chopped spring onions in the bowl and separately sliced and toasted bread or croutons.

Check our Zucchini Risotto and the Spring Onion Appetizer.

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