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Cream of Mushroom Soup

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Cream of Mushroom Soup

The perfect cream of mushroom soup recipe with a picture and simple step-by-step instructions.

  • 200 g Mushrooms
  • 2 Shallots
  • 1 Clove of garlic
  • 1 tbsp Butter
  • 2 tbsp Flour
  • 100 ml White wine
  • 200 ml Vegetable stock
  • 200 ml Cream
  • 0,5 bunch Chives
  • Sea salt from the mill
  • Pepper from the grinder
  • Olive oil
  1. Clean the mushrooms and cut into strips. Peel the shallots and the clove of garlic. Finely dice shallots and press on the clove of garlic.
  2. Heat the butter and a dash of olive oil in a small saucepan. Briefly sweat the shallots and the pressed garlic clove. Take out the garlic clove and fry the mushrooms in the pot.
  3. Dust the mushrooms with flour and deglaze with white wine. Allow to reduce briefly while stirring. Add the stock and cream while stirring and simmer gently for about 5-10 minutes. Season with salt and pepper. Finely chop the washed chives and add to the garnish except for a little reserve. When the soup is thick, it can be arranged and served.
Dinner
European
cream of mushroom soup

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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