Mushroom Soup

Name: Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 30 g / 2 tbsp unsalted butter; 1 onion (, chopped); 2 g arlic cloves (, minced); 400 g / 14 oz white mushrooms ((Note 1)); 200 g / 7 oz Swiss Brown/Cremini mushroom ((Note 1)); 3 1/4 cups vegetable stock; 1/4 tsp salt (, cooking/kosher); 1/8 tsp black pepper; 3/4 cup crème fraiche or cream ((any full-fat) (Note 3)); Croutons ((Note 4)); Cream or extra virgin olive oil (, for drizzling); Parsley ((roughly chopped), chervil (if you're feeling a bit fancy), or thyme leaves); Bread for dunking

Recipe video above. This is a magnificent yet easy, creamy Mushroom Soup where you'll enjoy intense mushroom flavour with every mouthful! Forget whole mushrooms bits floating in a wan broth. Blending the soup releases all the gorgeous, earthy flavour locked up in the mushrooms into every luscio

⏱️ 40 min 🔪 Prep: 10 min 🔥 Cook: 30 min 📊 Medium ⭐ 5.0 (95) 👁️ 3 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

4 servings

30 g / 2 tbsp unsalted butter
1 onion (, chopped)
2 g arlic cloves (, minced)
400 g / 14 oz white mushrooms ((Note 1))
200 g / 7 oz Swiss Brown/Cremini mushroom ((Note 1))
3 1/4 cups vegetable stock
1/4 tsp salt (, cooking/kosher)
1/8 tsp black pepper
3/4 cup crème fraiche or cream ((any full-fat) (Note 3))
Croutons ((Note 4))
Cream or extra virgin olive oil (, for drizzling)
Parsley ((roughly chopped), chervil (if you're feeling a bit fancy), or thyme leaves)
Bread for dunking

Steps

Chopping mushrooms: Cut mushrooms into 4 slices, then dice into 3 or 4 pieces.
Saute onion and garlic: Melt butter in a large pot over medium high heat. Add onion and garlic. Cook for 3 minutes until softened, but not golden.
Cook mushrooms: Add mushrooms and cook for 10 minutes, stirring regularly. Do not try to brown; they won't as the pot is too crowded but we do not need colour.
Simmer 15 min: Add vegetable stock, salt and pepper. Bring to a boil, then lower heat to medium and simmer gently for 15 minutes without a lid.
Cream: Stir in cream (or crème fraiche), then simmer for another 5 minutes.
Blitz: Transfer to a blender (do in batches, if necessary). Remove the cap from the feeding hole in the blender lid (Note 5), cover the hole with a folded tea towel. Blend until completely smooth.
Return to pot, simmer for a minute or two until bubbles caused by blending largely subside and soup is hot.
Serve: Ladle into bowls. Garnish with a drizzle of extra virgin olive oil or cream, croutons and parsley or (if you're feeling a bit fancy), chervil. Don't forget bread for dunking!