Cream of Mushroom Soup
December 19, 2024
Preparation time
5-10 minutes
Cooking time
20-25 minutes
Serves
3 - 4 people
- Mushrooms: 400 grams
- Butter: 2 tbsp
- Olive Oil: 1 tbsp
- Onion: 2 Nos. (Chopped)
- Garlic: 1 tbsp (Chopped)
- Celery: 2-3 stalks (roughly chopped)
- White Wine/Hot Water: 200 ml
- Refined Flour (Maida): 4 tbsp
- Stock Cube: 1 no.
- Hot Water: As Required
- Salt: To Taste
- Black Pepper: A large pinch (freshly crushed)
- Thyme: A large pinch (optional)
- Fresh Cream: 2 tbsp (optional)
- Wash the mushrooms and wipe them dry using a clean kitchen napkin, then slice them roughly.
- Set a stockpot over high heat and let it get hot. Add butter and let it melt, then add olive oil.
- Add onions, stir well, and cook over medium to low flame until they caramelize and turn brown in color (about 8-10 minutes).
- Add garlic and celery, stir well, and then add the sliced mushrooms. Stir again and cook over high flame until the mushrooms turn golden brown. The mushrooms will release a lot of moisture initially, so cook until all the moisture evaporates. During this process, brown bits (fond) will accumulate at the bottom of the pot.
- Once the mushrooms are cooked and the moisture has evaporated, add wine or hot water. Gently scrape the bottom of the stockpot to mix in the fond (deglazing).
- Cook until all the moisture evaporates again, then add refined flour. Stir well, add some more olive oil, and cook for 2-3 minutes.
- Add stock or dissolve a stock cube in some hot water and add that. You can also simply add hot water.
- Add more hot water to adjust the consistency of the soup. Add salt, black pepper, and thyme, and let the soup simmer for 5-6 minutes until it thickens slightly.
- Blend the soup using a high quality blender like the BlendLab Pro 2.0 for a smooth and creamy finish. When using a mixer grinder, cool the soup to room temperature before grinding, then return it to the stockpot and heat it up.
- Finally, add fresh cream, taste, and adjust the salt if required.
Ingredients
Method