Mushroom Soup
Ingredients
Soup Base
garlic cloves (minced)
11 cloves
white onion (diced)
1 piece
brown button mushrooms (chopped)
2 packs
shiitake mushrooms (chopped)
1 pack
butter
0.5 stick
all-purpose flour
62 g
white wine
80 ml
fresh thyme
1 bunch
worcestershire sauce
30 ml
soy sauce
45 ml
cooking cream
80 ml
salt
5 g
black pepper
2 g
chicken or beef stock
800 ml
Croutons
bread
4 slices
olive oil
45 ml
parmesan cheese
30 g
Instructions
Sauté aromatics
Sauté the diced onion and minced garlic in butter until softened.
Cook mushrooms
Add the chopped mushrooms to the pan and cook until they release their moisture and begin to brown.
Deglaze and thicken
Deglaze the pan with white wine, then stir in the flour and cook for 3-5 minutes.
Simmer soup
Add stock and thyme, cover and simmer for 30 minutes.
Finish soup
Stir in Worcestershire sauce, soy sauce, and cream. Season with salt and pepper to taste.
Make croutons
Slice bread into squares, toss with olive oil, and toast until crisp. Finish with grated parmesan.
Serve
Ladle soup into bowls and top with croutons, extra mushrooms, and a swirl of cream.
Original recipe
Storage
Croutons should be stored separately in an airtight container to maintain crispness. Soup can be frozen without cream and cream added upon reheating.
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