Name: Cream Of Mushroom Soup
Yield: 6
Ingredients: 750g chestnut mushrooms; 200g oyster mushrooms; 5 garlic cloves; 2 banana shallots; 2 T. butter; 2 T. olive oil; 1 T. fresh thyme leaves; 250 ml white wine; 1-1.5L mushroom stock; 2 T. plain flour; 1 t. miso paste; 1 t. dijon mustard; 250 ml cream; 1 T. smoked paprika; handful fresh parsley

Steps

Warm the butter & oil in a pan on a medium high heat

Finely dice the shallots, 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 fresh thyme leaves. Fry until fragrant.

Once the mushrooms are caramelizing, deglaze the pan with the 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, toasted bread.

Nutrition Facts

Calories

408kcal

20%
Fat

25g

38%
Saturated Fat

13g

65%
Carbohydrates

28g

9%
Fiber

4g

16%
Sugar

4g

8%
Protein

8g

16%
Cholesterol

65mg

21%
Sodium

711mg

29%

Percent Daily Values are based on a 2,000 calorie diet.

Cream Of Mushroom Soup

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts