Cream of Mushroom Soup
Lacto-Ovo Vegetarian Recipes Vegetables Mushrooms Soups and Stews
This cream of mushroom soup is very tasty, with perfectly balanced flavors. The appearance leaves a bit to be desired, but if you place a slice of garlic toast right in the center of the plate when serving, you've solved that too. Anyway, in my opinion, serving cream of mushroom soup with garlic toast is mandatory not just for aesthetic reasons, but because it completes the taste.
Ingredients
700g champignon mushrooms
1 large onion
2 garlic cloves
1/2 teaspoon dried thyme + 2 pinches of thyme
1 bay leaf
100 ml dry white wine
2 cups chicken stock (or vegetable stock for the lacto-vegetarian version)
1 level teaspoon mushroom powder (optional)
150g sour cream
1 tablespoon lemon juice
2 tablespoons oil
salt, pepper
Servings: 4
How to prepare cream of mushroom soup
- Clean the mushrooms by removing the stems and cut them in half or quarters if larger. Place them in a baking tray, season with salt, pepper, and 2 pinches of thyme. Pour 1 tablespoon of oil and 1 tablespoon of lemon juice over them and mix well to coat. Roast in the oven at 220°C (425°F) for about 15 minutes.
- Meanwhile, in the remaining hot oil, sauté the finely chopped onion. When softened, add the thyme, bay leaf, crushed garlic, about 2 pinches of pepper, and the wine. Let it boil a few times to evaporate the alcohol. Add the chicken stock and simmer over medium heat for 10 minutes.
- Pour the mushrooms into the pot along with all their juices. Add the mushroom powder. Simmer for another 10 minutes. Taste for salt and add more if needed.
* if using wild mushrooms, don't add the mushroom powder - Remove the mushrooms from the pot using a slotted spoon and place them in a food processor or blender. Blend well until finely chopped. Add the rest from the pot and blend for another minute. Add the sour cream and blend again.
- Return the cream soup to the pot and simmer over low heat for about 5 minutes. Turn off the heat and add the finely chopped parsley. Serve hot with garlic toast.
Roasted mushrooms
Add the mushrooms to the stock
Cream of mushroom soup
