John Myers
Classic Mushroom Cream Soup
The perfect classic mushroom cream soup recipe with a picture and simple step-by-step instructions.
- 200 g Mushrooms, sliced
- 20 g Butter
- 50 g Chopped onion
- 5 g Garlic clove chopped
- 25 g Flour
- 350 ml Broth or bouillon cube + water
- 100 g Creme fraiche Cheese
- 200 ml Water
- 5 g Salt
- 2 g Sugar
- 0,3 g Pepper White
- 5 ml Lemon juice
- 5 ml Sherry or Madeira
- 5 g Finely chopped parsley
- Fry the mushrooms in a saucepan with butter, then remove from the saucepan
- Fry the onion and garlic in it
- Deglaze with water, stock and crème fraîche
- Add half of the fried mushrooms and puree everything thoroughly with a hand blender
- Dissolve the flour in a little cold water and add to the soup
- Season to taste with spices, lemon juice and sherry
- Before serving, add the remaining mushrooms to the soup and sprinkle with parsley
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