in Soup Recipes

Mushroom cream soup

updated

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Ingredients for 6 servings:

  • 300 g mushrooms, brown
  • 2 onions
  • some butter
  • 4 tbsp flour
  • 1 liter of broth
  • 200 g cream
  • 100 ml rosé wine
  • 80 g butter, cold
  • some pepper, from the mill
  • some cream cheese, stirred until creamy
  • Cress or chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

simply

Finely chop the mushrooms and onions and sauté them in a little butter. Sprinkle the flour over the soup, let it cook briefly, and then deglaze with the broth. Let everything simmer gently for 45-60 minutes. Then add the wine and cream and whisk in the cold butter. Season with pepper. Serve the finished soup in a mug with a spoonful of cream cheese and cress or chives.

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Written by John Myers

Professional Chef with 29 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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