Creamy Mushroom Soup with Cream

Soups | French cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Creamy Mushroom Soup with Cream

Ingredients

Fresh Mushrooms - 17.6 oz
10% cream - 10 fl oz
Butter - 2 spoons
Wheat Flour - 3 spoons
Olive Oil - 2 spoons
Thyme - to taste
Garlic - 1 clove
Salt - to taste
Ground Black Pepper - to taste
Dried Chinese mushrooms - 2 pieces

Step by Step guide

Step 1

Thoroughly wash the mushrooms and set aside 2 beautiful, firm ones. Separate the stems and chop them coarsely. Slice the caps into thin pieces. Place the stems in a pot, add 1-1.5 liters of cold water, add thyme and an unpeeled garlic clove. Bring to a boil, then simmer on low heat, covered, for 30 minutes.

Step 2

In a large skillet, heat one-third of the olive oil, add the chopped mushroom caps, season with salt, and cover with a lid. Cook over high heat, shaking the skillet, for 5 minutes. Remove the lid - there should be mushroom juices in the skillet. Carefully pour them into the pot where the stems are cooking. Add the remaining olive oil, stir, and sauté, stirring occasionally, for another 10 minutes.

Step 3

Place the cooked caps in a pot with the stems about 5-10 minutes before the end of cooking (remove the thyme and garlic). Pour out approximately 1 cup of the broth and let it cool slightly. While the mushrooms finish cooking, melt the butter in a small saucepan, add the flour, and cook over low heat, stirring constantly, for 3-4 minutes. Then, gradually pour in the reserved broth in a thin stream while whisking continuously. Cook, stirring, to avoid lumps (add more broth if necessary), for 7-10 minutes.

Step 4

Transfer the soup to a blender, add the sauce from the saucepan, and blend until smooth. Return it to the pot, bring to a boil, stir in the cream, and heat without boiling. Season with salt and pepper, then remove from heat.

Step 5

For serving, slice the reserved mushrooms thinly. Grind the dried porcini mushrooms with the dried thyme in a mortar to a powder, or use a coffee grinder. Ladle the soup into warmed plates, place a few slices of mushrooms in the center, and sprinkle with the porcini and thyme powder. Serve immediately.