Gastronomixs

Mushroom soup

The puréed mushrooms bind the soup, leaving the soup as pure as possible.

Mushroom soup

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Ingredients

1

kg

mushrooms

100

g

butter

100

g

finely chopped onion

1

clove

garlic, chopped

1.5

litres

vegetable stock

500

ml

whipping cream

 

 

salt and pepper

Preparation method

  • Brush or wipe the mushrooms clean and cut into pieces.
  • Gently fry the onion and garlic, add the mushrooms and continue frying.
  • Add the stock and simmer just below boiling point for 30 minutes.
  • Purée the soup with a hand-held blender until it reaches the desired consistency. You can blend it until it is completely smooth or leave in some texture.
  • Add the cream and cook it a while longer.
  • Season to taste with salt and pepper.

Serving suggestions

  • You could decorate the soup with wafer-thin slices of shaved raw mushrooms.
  • You could decorate the soup with fresh tarragon and a dollop of crème fraîche.
  • You could decorate the soup with finely chopped pieces of fried lardons and chives.

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