Easy to Make Creamy Mushroom Soup

Por Chef Jean-Pierre · 60 min

Ingredientes

Modo de preparo

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.

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