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Mushroom cream soup with mushrooms

Mushroom cream soup with mushrooms, Prescriptions, Any category, Any kitchen, European cuisine, Soups, Cream soup

Ingredients portion 6

Champignons 500 g

Onions 2 heads

Wheat flour 2 tablespoons

Butter 2 tablespoons

Olive oil 2 tablespoons

Chicken broth 600ml

Cream 20% 200ml

Green onions 3 stalks

Ground black pepper to taste

Cooking instructions 25 minutes

1 Slice the mushrooms and onions sparsely and sauté in olive oil until soft.

2 Boil the stock in advance.

3 Place in the bowl of a blender, pour in a glass of stock and chop into a smooth mass.

4 Melt the butter in a saucepan, stir in the flour and fry for a few minutes. Then gradually pour in the remaining stock, stirring all the time, and bring to the boil.

5 Add the mushroom mixture, stir and bring back to the boil. Season to taste and leave the soup on a low heat for another 5-7 minutes.

Duck in the oven

6 Pour in some of the cream, heat on the cooker and remove from the heat.

7 Serve garnished with cream, chopped green onions, freshly ground black pepper and croutons – these can be chopped up finely and tossed into the soup.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .