Creamy Mushroom Soup easy Recipe
Equipment
- casserole
- Hand blender
Ingredients
- 500 g blond or button mushrooms
- 1 potato
- 2 finely chopped shallots
- 1 pressed garlic clove
- 1 pinch grated nutmeg
- 1 tablespoon oil
- 1 tablespoon of butter
- 5 cl dry white wine
- 1/2 l vegetable or chicken stock
- 1 sage leaf
- 1 white leek thinly sliced
- 1 small stalk of celery (optional)
- 1 tablespoon grated pecorino
- 10 cl liquid fresh cream
- Ground pepper
FOR TOPPING
- Pan-fried forest mushrooms
- Homemade croutons
- Chopped parsley
- Pine nuts
Instructions
- Peel and wash the potato, then cut it into pieces and boil until cooked.
- Wash the mushrooms and cut them into small pieces. Brown them in a frying pan with the butter, stirring them very little to prevent them from releasing too much water.
- At the same time in a casserole, pour the oil, add the pressed garlic, the minced shallots, a pinch of grated nutmeg and heat over medium heat until the shallots are translucent.Pour in the white wine and bring to a boil. Add the white leek in slices, the celery branch in small pieces, the mushrooms, the vegetable broth and the sage leaf.Reduce heat and simmer covered for 5-10 minutes.
- Remove the sage leaf, add the potato pieces, pour the cream into the casserole, mix, then mix everything using your immersion blender.
- Serve the soup hot in bowls and season to taste. Readjust the cream if necessary.You can serve with some pan-fried mushrooms, croutons, toasted pine nuts or some chopped fresh herbs.
Notes
Never pepper a soup for cooking, it will make it so hot you won't be able to eat it.