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Tuesday, 28 February 2012

Cream of Mushrooms Soup

Figure 1

The cream of mushrooms soup (Fig 1) is a very simple and fast recipe to prepare. The mushrooms will give the lovely velvety and unique flavor.


500gr mixed mushrooms 
700 ml chicken or vegetable stock
250 gr diced potatoes
1 medium onion (or 2 shallots) 
1 clove of garlic
1 spring pf parsley 


Step1:-start by cleaning the mushrooms with a damp cloth, remove the earth base of the steams
-slice them in order to preserve if possible the shape of the mushrooms (Fig3)
-peel the potatoes and cut them in small cubes (Fig 2) and finely slice or dice the onions (shallots)
Figure 2
Figure 3

Step2:-add a splash of olive oil to a hot pan and throw a knob of butter.  
-add the onions (shallots), the garlic and let to brown gently for a couple of minutes
-now add the mushrooms and let it cook for about 10 min at medium heat before adding the potatoes. (Fig 4)
Figure 4
! here I like using potatoes to thicken the soup, but often flour will do the same. That`s your call! 
Step3:-season slightly with salt&pepper and add the stock
-simmer for about 15 min until the potatoes are soft 
-remove from the heat and save some nice shaped mushrooms slices for decorating the soup later (Fig 5)
Figure 5
Step4:-blend the soup (Fig 6)and finally add the cream and some chopped parsley.
Figure 6
Figure 7

Serve hot with croutons, grated Parmesan and decorate with the mushrooms slices you saved.
In addition, to enhance the flavor add couple drops of truffle flavored oil.  

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