Introducing a delectable journey into the world of culinary delights! Dive into the warmth and richness of homemade goodness with our featured recipe at The Private Guy. Unveiling the secrets to crafting the perfect Creamy Mushroom Soup, this step-by-step guide is your ticket to a velvety, flavor-packed bowl of comfort. Discover the art of blending earthy mushrooms, aromatic herbs, and silky cream, as you embark on a culinary adventure that promises to elevate your soup game. Join us for a delightful rendezvous with this soul-soothing creation – because every spoonful tells a story of flavor and love.
Cream of Mushroom Soup
Ingredients
- 750 g chestnut mushrooms
- 200 g oyster mushrooms
- 5 garlic cloves
- 2 shallots
- 2 tbsp butter vegan
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 250 ml white wine
- 2 tbsp plain flour
- 1-1.5 l mushroom stock or vegetable stock
- 1 tsp miso paste
- 1 tsp dijon mustard
- 250 ml cream or half-n-half
- 1 tbsp smoked paprika
- Handful fresh parsley
Instructions
- Heat the butter and oil in a pan on a medium-high heat.
- Dice shallots finely, then sauté for 5 minutes until softened.
- Slice the chestnut mushrooms & add to the pan with a large pinch of salt. Cook for 10 minutes to draw out their moisture.
- Mince the garlic + add with 1tbsp of fresh thyme leaves – fry until fragrant.
- Once the mushrooms are caramelising, deglaze the pan with white wine.
- When the wine has evaporated, add the flour + cook out for 2 minutes.
- Prepare your stock, then add gradually, stirring as you go.
- Add the miso paste + mustard, then leave to simmer on a medium-low heat until thickened (15-20 minutes).
- Add the cream, stir well & season to taste.
- Tear the oyster mushrooms into strips, then fry in a hot oiled pan until crispy.
- Ladle the soup into bowls, top with the mushrooms, fresh parsley, a swirl of cream + a pinch of paprika.
- Serve with buttered toast or warm bread + enjoy!
Tried this recipe?Let us know how it was!