Easy to Make Creamy Mushroom Soup

De Chef Jean-Pierre · 60 min

Ingredientes

Preparación

1. 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.
2. Add the leek and shallots and sauté them for a few minutes.
3. Meanwhile, in a frying pan, sauté the mushrooms with the salt until they have released all their water, about another 15 to 20 minutes.
4. Set aside about 1 cup of the onion mixture, some mushrooms and 1 tablespoon of chopped parsley for serving.
5. Return to the stock pot. Add the remaining mushrooms, garlic, herbs, beef stock and chicken stock, and bring to a boil.
6. Simmer very gently for 25 to 30 minutes.
7. Stir in the port and cream, then adjust the seasoning and thicken with the cornstarch mixture to the desired texture.

Resumido del vídeo de Chef Jean-Pierre. Míralo para los detalles.

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