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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Ingredients
|
4500 |
ml |
poultry stock |
|
150 |
g |
butter |
|
180 |
g |
flour |
|
400 |
g |
cream |
|
1 |
kg |
mushrooms |
|
50 |
g |
soybean oil |
|
As needed: |
|
salt and pepper |
Preparation method
- Heat the stock if starting with a cold roux. If you want to process the roux immediately, use a cold stock.
- Melt the butter in a large pan and wait until the bubbling eases slightly. Remove the pan from the heat.
- Add the flour and mix into a roux using a spatula.
- Leave the roux to cook on a gentle heat until it starts to sweat slightly.
- Add the stock in three parts. Add the first part and mix it with the roux until the mixture is smooth. Add the second part and mix it once again until the mixture is smooth. Repeat this step once more so that you have added the stock in three parts.
- Continue boiling the soup for five minutes until you can no longer taste the flour.
- Finish the soup with the cream and season to taste with salt and pepper.
- Brush the mushrooms clean and cut in quarters lengthwise.
- Fry the mushrooms in a hot saucepan until golden brown.
- Add the fried mushrooms to the soup.
- Cool down to 4°C as quickly as possible. Heat the required amount just before serving.
Serving suggestions
- Variation tip: use a combination of mushroom varieties, such as porcini, shiitake, beech mushrooms, pied blue, chanterelles, horse mushrooms, oyster mushrooms, or portobello mushrooms.
- Variation tip: use vegetable stock for a version that is 100% vegetarian.
- Variation tip: use the liquid drained from mushrooms (see mushroom components) for a highly concentrated variant.
- Variation tip: use vegetable or beef stock in combination with chicken stock.