Forest mushroom cream soup

soups 525 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0

Serves: -
Prepare Time: -
Cooking Time: 1h. 50 min
Calories: -
Difficulty: Easy

Aina Garten Cream Soup, made from three types of fresh forest mushrooms, has a pleasant thyme aroma. And also the soup has a rich taste, thanks to the leeks fried in butter and the mushroom broth cooked at home.

Ingredients

150 g fresh shiitake mushrooms 150 gr. fresh portobello mushrooms 150 gr. fresh cremini mushrooms (or boletus) 1 tbsp. l. good olive oil 110 gr. plus separately 1 tbsp. l. (15 gr.) Unsalted butter 1 tbsp. chopped onions 1 chopped carrot 1 sprig of fresh thyme plus 1 tsp separately. chopped thyme leaves Coarse salt Freshly ground black pepper 2 tbsp. (about 2 stalks) chopped leek, and white and light green 1/4 tbsp. wheat flour 1 tbsp. dry white wine 1 tbsp. drinking cream (10% fat) 1 tbsp. heavy cream 0.5 tbsp. chopped fresh parsley

Directions

Wipe the mushrooms with a dry paper towel to keep them clean. Don't wash them! Separate the legs of the mushrooms, peel them of spoiled parts, then chop finely. Cut the mushroom caps so that they are about 1 cm wide, if they are large, cut them into several pieces and set aside.
To prepare the broth, heat the olive oil and 1 tbsp. l. (15 grams) butter in a large saucepan. Add chopped mushroom legs, onions, carrots, thyme sprig, 1 tsp. salt and 0.5 tsp. pepper, and cook for 10 to 15 minutes. over medium heat until vegetables are tender. Pour 6 tablespoons into a saucepan. water, increase the heat, and wait until the water boils, then reduce the heat and leave the broth to simmer for 30 minutes, uncovered. Strain the mixture, separating it from the broth. You should have 4.5 tbsp. broth, if less, add a little more water.
Meanwhile, melt the remaining 110g in a large saucepan. butter, and add the leeks. Cook over low heat for 15-20 minutes, until the onions are golden brown. Add the chopped mushroom caps and cook for another 10 minutes, until they are brown and tender. Pour flour into the mixture and cook for another minute. Add the white wine, then stir the mixture for another minute, scraping the bottom of the saucepan. Pour in mushroom broth, add chopped thyme leaves, 1.5 tsp. salt, 1 tsp. pepper and set the heat to high. After the mixture boils, let the soup cook for 15 minutes. Add both cream, parsley and season with salt and pepper to taste.
Heat the cream soup, but do not bring it to a boil. Serve hot.

Forest mushroom cream soup

Serves: -
Prepare Time: -
Cooking Time: 1h. 50 min
Calories: -
Difficulty: Easy

Ingredients

150 g fresh shiitake mushrooms 150 gr. fresh portobello mushrooms 150 gr. fresh cremini mushrooms (or boletus) 1 tbsp. l. good olive oil 110 gr. plus separately 1 tbsp. l. (15 gr.) Unsalted butter 1 tbsp. chopped onions 1 chopped carrot 1 sprig of fresh thyme plus 1 tsp separately. chopped thyme leaves Coarse salt Freshly ground black pepper 2 tbsp. (about 2 stalks) chopped leek, and white and light green 1/4 tbsp. wheat flour 1 tbsp. dry white wine 1 tbsp. drinking cream (10% fat) 1 tbsp. heavy cream 0.5 tbsp. chopped fresh parsley

Directions

Wipe the mushrooms with a dry paper towel to keep them clean. Don't wash them! Separate the legs of the mushrooms, peel them of spoiled parts, then chop finely. Cut the mushroom caps so that they are about 1 cm wide, if they are large, cut them into several pieces and set aside.
To prepare the broth, heat the olive oil and 1 tbsp. l. (15 grams) butter in a large saucepan. Add chopped mushroom legs, onions, carrots, thyme sprig, 1 tsp. salt and 0.5 tsp. pepper, and cook for 10 to 15 minutes. over medium heat until vegetables are tender. Pour 6 tablespoons into a saucepan. water, increase the heat, and wait until the water boils, then reduce the heat and leave the broth to simmer for 30 minutes, uncovered. Strain the mixture, separating it from the broth. You should have 4.5 tbsp. broth, if less, add a little more water.
Meanwhile, melt the remaining 110g in a large saucepan. butter, and add the leeks. Cook over low heat for 15-20 minutes, until the onions are golden brown. Add the chopped mushroom caps and cook for another 10 minutes, until they are brown and tender. Pour flour into the mixture and cook for another minute. Add the white wine, then stir the mixture for another minute, scraping the bottom of the saucepan. Pour in mushroom broth, add chopped thyme leaves, 1.5 tsp. salt, 1 tsp. pepper and set the heat to high. After the mixture boils, let the soup cook for 15 minutes. Add both cream, parsley and season with salt and pepper to taste.
Heat the cream soup, but do not bring it to a boil. Serve hot.