A delicious cream of mushroom soup recipe.
400 – 500gms mushrooms (including a few exotics such as shiitake for garnish) – optional (I kept about 100gms of the 500 back to pan fry for garnish at the end)
1 large shallot or half an onion, chopped
2 cloves garlic, crushed
1 or 2 thyme stalks (you can strip the leaves or just cook whole and remove the woody stalk later)
1/3 cup (80ml) white wine or medium cream sherry (I am quite heavy-handed here)
2 Tbsp flour
1 ½ cups milk
1 cup mushroom or porcini stock
1/3 – ½ cup of cream (plus extra for garnishing)
A small handful of chopped parsley (for garnish and for in the soup)
Slice the mushrooms and heat a large non-stick frying pan. Melt the butter and sauté the shallot (onion) until translucent (about 5 minutes). Add the mushrooms and toss about the pan until they are just cooked and wilted.
Add the garlic and cook for a further minute or 2. Add the sherry and wine and let this bubble until most of the liquid has evapourated then add the 2 tablespoons of flour and cook for a further minute or two. Transfer this to a medium pot and slowly add about a cup of the milk allowing it to be absorbed and soak into the flour. Then add the rest of add the milk and the stock. Season with salt and a generous few grounds of black pepper and about half the parsley. Let this bubble on the stock for about 30 minutes over low heat.
Process the soup with a stick blender or in a food processor/blender until smooth. Return to the heat and add the cream. This can be made in advance.
Serves with pan-fried sliced mushrooms, another drizzle of cream and the rest of the chopped parsley.
Keywords: cream of mushroom soup, recipe, setamono