Mushroom Soup (crème de champignons)

Name: Mushroom Soup (crème de champignons)
Total time: 1800 s
Yield: 4 portions
Cuisine: American
Ingredients: 100 g Onion, leek and celery, sliced; 50 g Butter or oil; 50 g Flour; 1 litre White stock (preferably chicken); 200 g White mushrooms, washed and chopped; 125 ml (or 60 ml) Milk (or cream); Salt; Black pepper

chef.joana @chefjoana

Ideal starter for a cold autumn day.

chef.joana @chefjoana

Ideal starter for a cold autumn day.

Saved

Ingredients

1h 30min

4 portions

100 gOnion, leek and celery, sliced
50 gButter or oil
50 gFlour
1litre White stock (preferably chicken)
200 gWhite mushrooms, washed and chopped
125 ml(or 60 ml) Milk (or cream)
Salt
Black pepper

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Steps

1h 30min

1

Collect all the ingredients and equipment.
2

Gently cook the sliced onions, leek and celery in the butter or oil in a thick-bottomed pan, without colouring.
3

Mix in the flour and cook over a gentle heat to a sandy texture without colouring.
4

Remove from the heat and cool slightly.
5

Gradually mix in the hot stock. Stir to the boil.
6

Add the well-washed, chopped mushrooms and season.
7

Simmer for 30 minutes. Skim when needed.
8

Pass through a liquidise.
9

Pass through a medium strainer. Return to a clean saucepan.
10

Reboil, correct the seasoning and consistency. Add the milk or cream. Check the seasoning.
11

Garnish with some thinly sliced mushrooms.