Cream of Mushroom Soup

Por Your Food Lab · 30 min

Ingredientes

Modo de preparo

1. Wash the mushrooms, dry them well with a clean cloth, then slice them roughly.
2. Heat the stockpot over high heat, add the butter to melt, then add the olive oil.
3. Add the onions and stir. Cook over medium to low heat for 8-10 minutes, until caramelised and brown.
4. Add the garlic and celery and stir. Add the sliced mushrooms, stir again and cook over high heat until golden brown and all their released moisture has evaporated. Brown bits will build up on the bottom of the pot.
5. Add the white wine or hot water and scrape the bottom of the pot to mix in the brown bits. Cook over high heat until the liquid has evaporated.
6. Add the flour, stir well, add the extra olive oil and cook for 2-3 minutes.
7. Add the stock (dissolve the stock cube in some hot water) or plain hot water, adding enough to reach the desired consistency.
8. Add the salt, black pepper and thyme, then simmer for 5-6 minutes until the soup thickens slightly.
9. Blend with a hand blender until smooth and creamy. If using a mixer grinder, first cool the soup to room temperature, blend, then return it to the pot and reheat.
10. Stir in the fresh cream, taste and adjust the salt if needed.

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