Empty My Fridge
Easy to Make Creamy Mushroom Soup | Chef Jean-Pierre
Ingredients
- Butter3 tbsp
- Onion · minced3
- Leek1
- Shallot · minced2
- Button mushroom · sliced14–16 oz
- Sage · chopped3 tbsp
- Parsley · chopped½ cups
- Garlic · minced2 tbsp
- Beef36 oz
- Chicken stock60 oz
- Port wine¼ cups
- Cornstarch
- Cream½–1 cup
- Porcini mushroom
- Pepperto taste
Instructions
- Melt the butter in a large stock pot. Add the onions and cook over medium-high heat until golden brown and caramelized, about 15 to 20 minutes.
- Add the leek and shallots and sauté them for a few minutes.
- Meanwhile, in a frying pan, sauté the mushrooms with the salt until they have released all their water, about another 15 to 20 minutes.
- Set aside about 1 cup of the onion mixture, some mushrooms and 1 tablespoon of chopped parsley for serving.
- Return to the stock pot. Add the remaining mushrooms, garlic, herbs, beef stock and chicken stock, and bring to a boil.
- Simmer very gently for 25 to 30 minutes.
- Stir in the port and cream, then adjust the seasoning and thicken with the cornstarch mixture to the desired texture.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicOnionCreamMushroomBeefShallotLeekButton mushroom
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