Cream of Mushroom Soup

Soups | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Cream of Mushroom Soup

Ingredients

Olives stuffed with lemon - 7.1 oz
Dried Chinese mushrooms - 0.7 oz
Anchovy fillet - 3 pieces
Capers - 1 teaspoon
Olive Oil - 4 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Pickled Chanterelles - 17.6 oz
Thyme - 4 sprigs
Onion - 1 head
Butter - 2 tablespoons
Dry White Wine - 3 fl oz
Pistachios - 2 tablespoons
Cream - 3 fl oz
French Baguette - 8 pieces

Step by Step guide

Step 1

Soak the dried porcini mushrooms in 250 ml of hot water for about 30 minutes. To prepare the tapenade (a Provençal condiment made from olives, anchovies, and capers), remove the pits from the olives. Rinse the anchovies and pat them dry. Blend the olives, capers, and anchovies with 1–2 tablespoons of olive oil until a paste is formed. Season with salt and pepper.

Step 2

Clean and rinse the champignon mushrooms. Set aside a few mushrooms and chop the rest finely. Rinse the thyme and strip the leaves. Peel and finely chop the onion. Squeeze the soaked porcini mushrooms and keep the water.

Step 3

Heat 1 tablespoon of oil in a pot and sauté the champignon and porcini mushrooms. Add the onion and half of the thyme. Season with salt and pepper. Pour in the mushroom soaking water, wine, and 600 ml of water. Bring to a boil, cover, and cook for about 15 minutes.

Step 4

Slice the reserved champignon mushrooms thinly. Toast the pine nuts in a dry pan until golden, then set aside. In the same pan, heat 2 tablespoons of butter and toast the baguette pieces until golden brown on each side. Spread the olive paste on the pieces of bread.

Step 5

Add the cream to the soup. Use an immersion blender to puree the soup until smooth. Season with salt and pepper. Serve the soup in bowls, garnished with champignons, pine nuts, and thyme leaves. Serve with the toasted baguette.