Mushroom Soup with Cream
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
A thick, hearty soup where the mushroom aroma comes from fresh wild mushrooms, dried wild mushrooms, and champignons. Their sharpness is softened by 25% cream and olive oil. This soup is best served with croutons.
Ingredients
- Fresh Mushrooms - 21.2 oz
- Champignons - 3.5 oz
- Shallot - 6 pieces
- Dried Chinese mushrooms - 0.4 oz
- Thyme - 1 stem
- Ground Black Pepper - to taste
- Vegetable Oil - 2 tablespoons
- Butter - 0.7 oz
- Salt - to taste
- 10% cream - 7 fl oz
- Chicken Broth - 4 cups
- Garlic - 2 cloves
- Olive Oil - to taste
- Croutons - to taste
Step by Step guide
Step 1
Soak the dried porcini mushrooms in a small amount of warm drinking water and let them sit for a while.
Step 2
Clean the champignons (preferably do not wash) and slice them thinly. Chop the shallots and garlic. In a large deep skillet, heat the vegetable oil and butter, and sauté the shallots, half of the chopped garlic, and champignons well in this mixture. The mushrooms should be sautéed, so if too much liquid forms in the skillet, it’s better to drain it and add more oil. Add the thyme leaves, ground black pepper, and a little salt.
Step 3
Add the frozen mushrooms (for this recipe, it's best to use a mix of wild mushrooms such as oyster, shiitake, porcini, and honey mushrooms). Mix thoroughly with the champignons and sauté as well. Squeeze the soaked dried porcini mushrooms and add them to the skillet. Simmer everything for 4–5 minutes, stirring.
Step 4
Meanwhile, preheat the oven to 392°F. In a heatproof dish, mix the croutons with olive oil, the remaining chopped garlic, add salt and ground black pepper. Place in the oven for 10–15 minutes and toast well, stirring occasionally with a spoon.
Step 5
Then pour two cups of broth and the liquid in which the porcini mushrooms were soaked into the skillet. Stir and bring to a gentle boil. If the soup seems too thick, add more broth (but no more than 4 cups in total, otherwise there will be too much liquid). Cook on low heat for 5–7 minutes, then add the cream. Stir gently. Add salt and pepper to taste. Leave on the heat for a couple more minutes.
Step 6
Ladle the soup into bowls and drizzle each serving with about a tablespoon of olive oil. Sprinkle with croutons.
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