Creamy Mushroom Soup with White Wine
Equipment
Ingredients
Main Ingredients
button mushrooms (fresh)
500 g
onion (medium)
1 pcs
potato (peeled)
400 g
butter (room_temperature)
40 g
garlic (fresh)
2 pcs
vegetable broth (hot)
800 ml
heavy cream 20–30% (cold)
200 ml
dry white wine
80 ml
salt (fine)
1 tsp
black pepper (ground)
0.5 tsp
bay leaf (dried)
1 pcs
thyme (dried)
0.5 tsp
Instructions
Prepare the vegetables
Peel and chop the onion, potato and garlic.
Sauté onion and garlic with wine
Heat the pan, melt the butter and sauté the onion with garlic until softened. Pour in 60–100 ml of dry white wine and reduce for 2–3 minutes until the volume is halved. Adding wine gives depth of flavour and allows the alcohol to evaporate for a harmonious concentration. Then continue sautéing.
Sauté the mushrooms
Add the chopped mushrooms and fry until golden brown.
Cook the potato
Add the chopped potato, pour in the hot broth, season with salt and pepper, add the bay leaf and thyme. Cook until the potato is tender.
Purée the soup
Remove from heat, discard the bay leaf and blend the soup with an immersion blender to the desired consistency.
Add the cream
Return the soup to the heat, pour in the cream and heat through for 2–3 minutes. Thicken if necessary.
Serve
Ladle the soup into bowls, sprinkle with fresh herbs and serve with croutons.
Storage
When reheating, add a little milk or broth to restore the texture.
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