Fresh Mushroom Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 40 g butter
- 700 g mushrooms, sliced
- 1 onion (s), finely chopped
- 1 shallot (s), finely chopped
- 25 g flour
- 2 tablespoon white wine or sherry
- 1 ½ liter vegetable stock
- 150 ml sweet cream
- 2 tablespoon parsley, fresh, chopped
- Lemon juice, fresh
- salt
- Pepper from the grinder
- 4 tablespoon sour cream or crème fraîche to garnish
Print Recipe
Pin Recipe Instructions
- Melt half of the butter in a pan over medium heat. Add the mushrooms, season with salt and pepper, cook for about eight minutes until they are golden brown. Stir more often as the tan increases. Take the pan off the stove.
- Melt the remaining butter in a saucepan. Add onions and shallots and simmer for two to three minutes until soft. Stir in the flour and cook for another two minutes. Add the wine or sherry and the vegetable stock and stir vigorously.
- Set aside a quarter of the mushrooms and add the remaining mushrooms to the saucepan. Reduce the heat, cover and cook for 20 minutes. Stir occasionally.
- Let the soup cool down slightly and puree until smooth with the hand blender.
- Stir in the remaining mushrooms, cream and parsley. Heat for five minutes over low heat, add lemon juice to taste and season if necessary.
- Garnish the soup in the plate with a dollop of sour cream or crème fraîche.
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