Mushroom cream soup

Name: Mushroom cream soup
Cuisine: British
Ingredients: 100 g white mushrooms; 50 g shallots; 1 slice garlic; 20 g butter; 250 ml water; 1/4 cube chicken stock; Salt; 50 ml fresh cream; 1 stick thyme; extra virgin olive oil

Hurry @hurry

Bristol, England, United Kingdom

This elegant mushroom soup brings out the sweetness of mushrooms.

Hurry @hurry

Bristol, England, United Kingdom

This elegant mushroom soup brings out the sweetness of mushrooms.

Saved

Ingredients

100 gwhite mushrooms
50 gshallots
1 slicegarlic
20 gbutter
250 mlwater
1/4 cubechicken stock
Salt
50 mlfresh cream
1 stickthyme
extra virgin olive oil

Saved

Steps

1

Slice the shallots in a fiber-breaking direction.
Add the shallots, garlic, butter and a pinch of salt to the pan and fry over low heat.
2

When the onions are soft, slice the mushrooms and add them to the pan.
3

When the mushrooms are also chunky, add the water and soup stock and bring to a boil over high heat.
4

Reduce the heat to low, remove the scum, cover with lid and simmer for 20 minutes.
5

Then remove from heat and blend in a blender until smooth. If using a hand blender, use a longer blender as it is less powerful - about 3-5 minutes.
6

When smooth, return to the pan and reduce to a simmer over medium heat.
When the volume has reduced by about 10%, add the cream and thyme.
7

When it is sufficiently warmed up, serve in a bowl, drizzle with extra virgin olive oil and you're done!