Cream of wild mushroom soup recipe
Cream of Wild Mushroom Soup recipeThis article was published by: Matthew
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Recipe introCream of wild mushroom soup is a rich and comforting dish that combines the earthy flavors of various wild mushrooms with creamy goodness. This recipe takes the traditional mushroom soup to a whole new level by using a blend of wild mushrooms, such as porcini, shiitake, and chanterelle, to create a complex and deeply satisfying flavor profile. With its velvety texture and aromatic aroma, this soup is perfect for chilly evenings or special occasions. Serve it with a crusty bread and garnish it with fresh herbs for an elegant touch.
Keywords: cream of wild mushroom soup, recipe, wild mushrooms, creamy, comforting.
Cream of wild mushroom soup recipe details
|500 g||wild mushrooms, e.g. chanterelles, cèpes, sheathed woodtuft, black trumpet|
|1 l||vegetable stock|
|100 ml||single cream|
InstructionsMost important rule: If you hunt for the mushrooms yourself, you have to be hundred per cent sure that they are edible. Discard all questionable ones!
Clean the mushrooms, but don’t wash. Cut off dirty spots. Finely chop the mushrooms, just chanterelles and black trumpets may stay in larger chunks, they don’t become fungous.
Finely chop the onion and sauté in the butter until lucent. Add the mushrooms and cook over high heat until the developed liquid has evaporated. Dust with flour and cook stirring for a minute. Add the stock and bring to a boil, stirring constantly. Season with salt and pepper and cook over low heat for 15 minutes.
Add the cream, bring to the boil again, then take from heat. Season to taste with salt, pepper, lemon juice and finely grated lemon rind.
Ladle into soup bowls, garnish with finely chopped parsley and serve with farmhouse bread.
ca. 30 min
Cooking / Baking Time:
ca. 25 min
Grade of difficulty:
Calories per portion:
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