Cream of Mushroom Soup
A clever blend of chestnut mushrooms and earthy dried mushrooms gives this soup a complex and delicious flavour. A small dash of cream adds a silky smooth texture that will delight and satisfy the pickiest of mushroom soup lovers.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 15g/1/2cup dried porcini mushrooms
- 250ml/1cup boiling water
- 1 tbsp olive oil
- 3 shallots, chopped or 1 onion
- 1 tbsp flour, heaped
- 500g/6cups crimini mushrooms or mushrooms of your choice
- 1.5litres/6cups vegetable or chicken stock
- 4-6 sprigs fresh thyme, leaves only or 1/2 tsp dried thyme
- 125ml/1/2cup double cream/heavy cream
- salt to taste
Instructions
- 1
Soak dried porcini mushrooms in a cup of boiling water for 10 minutes. Drain and reserve the water porcini mushrooms were soaking in for later use. Filter the water through a fine sieve to catch the debris.
- 2
In a large saucepan cook chopped shallots in 1 tbsp of olive oil over low heat for 5 minutes. Add flour and mix well, then add fresh thyme leaves, chopped fresh mushrooms and reconstituted porcini mushrooms with a pinch of salt. Cook while stirring for 10 minutes, then add the stock and 1/2 cup of the reserved water from porcini mushrooms. Bring to a boil and cook for 10 more minutes, then stir in cream.
- 3
Process in a food processor or a blender in batches when the soup is slightly cooled. Then return to the pot and reheat it, taste and add salt if needed.