Cream Of Mushroom Soup

(tap measurement to shuffle units)

(tap text to cross out step)

• Step 1

  Warm the butter and olive oil in a pan on a medium-high heat.

  • 2 tbsp butter, softened (28 g)
  • 2 tbsp olive oil (28 g)
    (for frying)
• Step 2

  Finely dice the shallots, then sauté until softened.

  • 2 shallots, finely diced (100 g)
• Step 3

  Slice the chestnut mushrooms and add to the pan with a large pinch of salt. Cook to draw out their moisture.

  • 24 chestnut mushrooms, sliced (750 g)
  • 1 pinch salt (0.30 g)
• Step 4

  Mince the garlic and add with fresh thyme leaves, then fry until fragrant.

  • 5 clove garlic, minced (15 g)
  • 1 tbsp thyme, fresh (3 g)
• Step 5

  Once the mushrooms are caramelising, deglaze the pan with white wine.

  • 1.1 cup white wine (250 g)
• Step 6

  When the wine has evaporated, add the flour and cook out.

  • 2 tbsp flour, plain (16 g)
• Step 7

  Prepare your stock and then add gradually, stirring as you go.

  • 6.3 cup mushroom stock (1500 g)
• Step 8

  Add the miso paste and mustard, then leave to simmer on a medium-low heat until thickened.

  • 1 tsp miso paste (5 g)
  • 1 tsp dijon mustard (5 g)
• Step 9

  Add the cream, stir well and season to taste.

  • 1.1 cup cream (260 g)
• Step 10

  Tear the oyster mushrooms into strips and fry in a hot oiled pan until crispy.

  • 5 oyster mushrooms, torn into strips (200 g)
• Step 11

  Ladle the soup into bowls, top with the mushrooms, fresh parsley, a swirl of cream, and a pinch of paprika.

  • 5 oyster mushrooms, torn into strips (200 g)
  • parsley, fresh (20 g)
    (for garnish)
  • 1.1 cup cream (260 g)
  • 1 tbsp smoked paprika (6 g)