
Cream Of Mushroom Soup
Indulge in the rich, earthy flavors of this Cream of Mushroom Soup, perfect for a cozy night in or as an elegant starter for your dinner party. This recipe features a medley of chestnut and crispy oyster mushrooms, sautéed to perfection with shallots, garlic, and fresh thyme. The addition of white wine, miso paste, and a touch of cream elevates the broth to a new level of creaminess and depth. Topped with a swirl of cream, a sprinkle of paprika, and fresh parsley, this comforting soup pairs beautifully with buttered toast for a truly delightful meal. Dive into a bowl of warmth and savor every spoonful!
Ingredients
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Directions
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- 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)
- Finely dice the shallots, then sauté until softened.
- 2 shallots, finely diced (100 g)
- 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)
- 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)
- Once the mushrooms are caramelising, deglaze the pan with white wine.
- 1.06 cup white wine (250 g)
- When the wine has evaporated, add the flour and cook out.
- 2 tbsp flour, plain (16 g)
- Prepare your stock and then add gradually, stirring as you go.
- 1.59 qt mushroom stock (1500 g)
- 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)
- Add the cream, stir well and season to taste.
- 1.06 cup cream (260 g)
- Tear the oyster mushrooms into strips and fry in a hot oiled pan until crispy.
- 5 oyster mushrooms, torn into strips (200 g)
- 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)
- 1.06 cup cream (260 g)
- 1 tbsp smoked paprika (6 g)
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