The best mushroom cream soup
- Preparation 20 min
- Cooking 30 min
- Servings 4 to 6
- Freezing Absolutely
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Ingredients
- 1/2 yellow onion, finely chopped
- 2 large garlic cloves, finely chopped
- Olive oil
- 6 tablespoons butter
- 454 g cremini, sliced
- 114 g shiitake, sliced
- 85 g oyster mushrooms, sliced
- The leaves of 6 sprigs of fresh thyme
- 1/2 teaspoon dried oregano
- 6 tablespoons flour
- 6 cups vegetable broth
- 237 ml 15% country cream
- Salt and pepper from the mill
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Preparation
- In a large saucepan over medium heat, add the onion and garlic and drizzle a good stream of olive oil. Cook 3 to 4 minutes, stirring.
- Increase the heat to medium high, melt the butter, add the mushrooms, thyme and oregano then season with salt and pepper. Cook for 7-8 minutes to break down the mushrooms.
- Add the flour, mix and cook for 2 minutes, stirring.
- Add the vegetable broth and stir to break up lumps. Bring to a boil, reduce to medium-low heat and simmer for 10 minutes. Season with salt and pepper.
- Close the heat, add the cream and mix. Mix for 2 to 3 minutes to warm everything up and serve afterwards!