Creamy Paris Mushroom Soup

Name: Creamy Paris Mushroom Soup
Yield: Serves 4 to 5 servings
Ingredients: 3 1/2 tablespoons butter (50 grams); 3 shallots; 1 1/3 pounds fresh white mushrooms (600 grams); 4 1/4 cups vegetable broth (1 liter); Salt; Freshly ground black pepper; 1 egg yolk; 2/3 cup heavy cream (about 150 ml)

Grain2Sucre @Grain2Sucre

Toulouse

Creamy Paris Mushroom Soup

Grain2Sucre @Grain2Sucre

Saved

Ingredients

Serves 4 to 5 servings

3 1/2 tablespoonsbutter (50 grams)
3shallots
1 1/3 poundsfresh white mushrooms (600 grams)
4 1/4 cupsvegetable broth (1 liter)
Salt
Freshly ground black pepper
1egg yolk
2/3 cupheavy cream (about 150 ml)

Saved

Steps

1

Prep time: 15 minutes
Cook time: about 35 minutes
2

Trim the ends of the mushrooms, quickly rinse them, and pat them dry thoroughly. Peel and thinly slice the shallots. In a large pot, melt the butter, then sauté the shallots. Cook for 2 minutes without browning. Add the mushrooms, season with salt and pepper. Cover and cook over low heat for about 10 minutes. After cooking, add the vegetable broth and stir. Simmer uncovered for 20 minutes. Remove from heat.
3

Blend the soup until very smooth. Return to a boil. Off the heat, stir in the egg yolk mixed with the heavy cream. Adjust seasoning if needed.
Garnish with a few mushroom slices if desired.
* I used a Magimix blender to blend the soup, but you can also use an immersion blender.