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!
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