The best cream of mushroom soup recipe you will find. Perfect for those cold wintery days by the fire. Serve it with a grilled piece of toast coated with butter, olive oil or even grilled cheese. Made with button mushrooms and dried shiitake or porcini for that intense taste. Use a high speed blender to get the creamy consistency you love, and all without cream.
To make things easier, first slice all your vegetables thinly. The peeled brown onion, the washed leek, the peeled potato.
To a large soup pot add the butter and melt over medium heat. Once the butter has melted, add the onion and leek first. Sweat two minutes then add the potato, thyme and garlic. Add the vegetable stock and bring to a gentle simmer
Slice the mushrooms and add to a frying pan on high heat with the olive oil. Cook 3 minutes while stirring or tossing. Add half to the soup, keep the other half aside for later. Add the dried mushrooms, the three cups of water and simmer for 20 minutes.
Season to taste with salt and pepper then transfer to a high speed blender and blitz a portion at a time until creamy smooth.
Return the soup to a saucepan or the same pot and place over low heat. Add the remaining mushrooms and turn off the heat once it simmers.
Chop the parsley and garnish on top.
By Joel Mielle
All rights reserved © Recipe30.com Privacy Policy Sponsor
You must be logged in to post a comment