in Soup Recipes

Mushroom soup with herbs

updated

Spread the love

Ingredients for 4 servings:

  • 1 red bell pepper(s)
  • 1 stalk(s) leek
  • 500 g mushrooms
  • 2 tbsp butter
  • 1 liter of broth
  • 125 ml cream
  • 2 egg yolks
  • Pinch(s) of salt and pepper
  • 3 tbsp Madeira
  • 3 tbsp herbs (chives, parsley, dill, tarragon…)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Halve the bell peppers, remove the seeds, wash, and cut into strips. Clean, slice, and wash the leeks. Clean and slice the mushrooms. Melt the butter. Sauté the bell peppers, leeks, and mushrooms over medium heat, add the stock, and simmer the soup over low heat for 10 minutes. Whisk the egg yolk and cream, stir into the soup, and do not allow it to boil again. Season the soup with salt and pepper, refine with Madeira wine, and finally add the chopped herbs.

Facebook Comments

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.

Oreo Cheesecake Brownies

Most delicious apple pie in the world