Thursday, March 22, 2007

Creamy Mushroom Soup


Yes! Another soup! Really - it's still very cold here, and definitely soup weather! This soup is lovely. It's a creamy, silky concoction that tastes strongly of mushrooms. I used regular button mushrooms for this, but you can use any combination you like. Wild mushrooms will give it wonderful flavor. And if you want, you can dress it up with some crispy fried bacon or pancetta, maybe some chopped chives, or how about some parsnip chips?

Creamy Mushroom Soup
Serves 3-4

700 g mushrooms
2-3 cloves of garlic
1 yellow onion
150 ml white wine
6-700 ml vegetable stock
150 ml cream
1-2 tbsp cognac

Fry the onion and garlic - roughly diced - in a bit of olive oil in a large pot. Halve the mushrooms, and add them to the pot. Fry until the mushrooms have released all their liquid. Add the wine, and let it cook in completey. Add the stock and let the whole thing boil for about 20 minutes.

Mix the soup until smooth, using a handheld blender if you've got it. Add water until it's as thick as you want it. Finish with cream and cognac, and season with salt and pepper.

Recipe in Swedish:
Krämig Champinjonsoppa


gülin said...

I love absoulately much mushroom and your blog so what can I want more today. Onion bud :))...From turkey bye

Anonymous said...

When I saw this picture, I was hooked. Two of my favorite things put together in a photo. Tulips are my favorite flowers. Your mushroom soup recipe looks delicious. I will try it with a mix of oysters and shiitake mushrooms.

Fatima said...

What's a good substitute for the wine and cognac?
Thanks! Fatima

Anne said...

Well Fatima, that's a good question. Just use water instead of the wine and omit the cognac - but it won't taste the same, of course...

Schmidt said...

Thank you for a really good mushroom soup recipe.

Kind regards, Lotta