Mushroom soup

Name: Mushroom soup
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 pack mushrooms. (I prefer white ones); 2 onions; 200 ml double cream; 300 ml milk; 1 cube Chicken stock; 500 ml water; Salt; 2 tbs olive oil; 1 handful wild mushrooms; Butter

Takoyakinori @search

Bristol

I love mushroom soups. I had a great mushroom during my trip to Paris and tried to reproduce it. If you have beautiful wild mushrooms in season, you could float them in the soup.

Takoyakinori @search

Bristol

I love mushroom soups. I had a great mushroom during my trip to Paris and tried to reproduce it. If you have beautiful wild mushrooms in season, you could float them in the soup.

Saved

Ingredients

30 min

4 servings

1 packmushrooms. (I prefer white ones)
2onions
200 mldouble cream
300 mlmilk
1 cubeChicken stock
500 mlwater
Salt
2 tbsolive oil
Mushroom bits in the soup (optional)
1 handfulwild mushrooms
Butter

Saved

Steps

30 min

1

Slice the onion and mushrooms separately.
2

Stir fry the sliced onions with olive oil in a pot until they become brown.
3

Add sliced mushrooms to the pot and stir fry with the onions
4

Add milk to the str fried sliced onions and sliced mushrooms. Keep heating just before boiling. Add the cube chicken stock and dissolve it
5

Add 200 ml water then blend with a hand blender. (no heat)
6

Add the remaining water and double cream. Keep tasting and adjust with some salt or maybe a bit of chicken stock cube
7

(Optional) As I got beautiful wild mushrooms, I sauté them with butter and float them in the soup.