Cream Of Mushroom Soup
Ready in
45 minutes
Serves
4-6
Recipe by
Andrew Hamilton
Ingredients
- 2 lbs Button or Cremini mushrooms, sliced
- 1 large yellow onion, fine dice
- 2 leeks, split and washed, fine dice
- 2 ribs celery, fine dice
- 3 cloves garlic, mince
- 2 spring thyme
- 1 spring rosemary, picked
- 2 tbsp butter
- 2 tbsp flour
- 1 cup chicken stock
- 2 cup milk
- 1 cup whipping cream
- Red wine vinegar to taste (1 tsp)
- Salt and pepper to taste
Preparation
- In a large pot, sauté your vegetables and herbs in the butter, until all the water has evaporated and your mushrooms have browned. Lightly season your pot with salt.
- Add the flour to form a roux and cook stirring continuously until the flour no longer smells raw. Once cooked, whisk in the chicken stock, making sure the roux dissolves and there are no lumps.
- Slowly add the milk and cream and bring to a boil. Reduce the soup so a simmer and cook for 10 minutes stirring occasionally.
- Depending on whether you prefer a smooth soup or a chunky soup, transfer everything to a blender and puree.
- Finish the soup with the red wine vinegar, salt, and pepper to taste, and serve immediately.
Chef's Tips
If you separate out have your mushrooms and roast them with some olive oil and balsamic vinegar you can make a nice garnish to go on top of the plated soup. The wider the pot you use, the faster the water will evaporate. For a warmer flavour, try Sherry vinegar instead of red wine vinegar.
