Creamy mushroom soup (Print Version)
# Ingredients:
01 -
2 shallots.
02 -
A handful of mache leaves.
03 -
Fresh mushrooms for garnish.
04 -
Chopped chives.
05 -
A clove of garlic.
06 -
600 ml vegetable broth.
07 -
500 g of brown mushrooms.
08 -
Herb butter.
09 -
Black pepper.
10 -
A pinch of salt.
11 -
A drizzle of olive oil.
12 -
Some crème fraîche.
# Instructions:
01 -
Chop up the garlic and shallots, then cook them on low heat with herb butter and olive oil.
02 -
Toss the cleaned and sliced mushrooms into the pan, stir, and let them brown lightly, making sure they don’t stick.
03 -
Pour in the broth and simmer everything for around 30-40 minutes to ensure the mushrooms are fully tender.
04 -
Use an immersion blender to puree the mix until you’ve got a smooth and creamy texture.
05 -
Stir in the crème fraîche, adjust the seasoning to taste, and warm it all gently while mixing for a silky finish.
06 -
Dish it up hot and top with some sautéed fresh mushrooms and a sprinkle of chives.
# Notes:
01 -
Grate a little nutmeg into the mix to give it an aromatic boost.
02 -
If you want it thinner, just add more broth to get the consistency you like.