Cook and Scale
Cream of Mushroom Soup
4 servings · 45 min total
An earthy, deeply savoury mushroom soup enriched with white wine, thyme, and cream. Miles away from anything that comes in a tin.
Ingredients
- 50 g butter
- 1 onion, finely chopped
- 3 garlic, minced
- 600 g button mushroom, sliced
- 2 fresh thyme
- 2 tbsp wheat flour
- 1½ dl white wine
- 9 dl vegetable stock
- 1½ dl heavy cream
- 2 tbsp fresh parsley, chopped
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the onion and garlic — Melt the butter in a pot and soften the onion for 5 minutes, then add the garlic.
- 2.
Cook down the mushrooms — Add the mushrooms and thyme and cook over high heat for 10 minutes until they release their liquid and it evaporates.
- 3.
Thicken with flour and wine — Stir in the flour and cook for 1 minute, then pour in the white wine and let it bubble for 2 minutes.
- 4.
Simmer and blend the soup — Add the vegetable stock, season, and simmer for 15 minutes. Blend about half the soup for a rich, part-smooth texture.
- 5.
Finish with cream and serve — Stir in the cream, warm through, and serve topped with parsley.