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Cream of mushroom soup

A slightly thickened cream soup based on a roux and cream. By replacing the poultry stock with mushroom or vegetable stock, it can easily be turned into a vegetarian soup.

Makes 5l.

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Allergens and dietary requirements

  • Sulphite
  • Celery
  • Soy
  • Cow's milk
  • Lactose
  • Gluten

Ingredients

4500
ml
poultry stock
150
g
butter
180
g
flour
400
g
whipping cream
1
kg
mushrooms
50
g
soybean oil
as needed
salt and pepper

Scale recipe

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