Cream of Mushroom Soup
This is a light soup, for a first course or light lunch.
If you want to use it as a sauce simply add less of the stock when you purée it.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Soup
Ingredients
Scale
- 6oz (180gr) forest mushrooms try for a mix, forest and/or cultivated, cleaned, chopped
- 1 medium leek, 1 1/2 ” (3.5cm) in diameter, thinly sliced
- 1 clove garlic, minced
- 2 tsp butter
- 2 cups (16oz, 480ml) chicken stock
- 1/2 cup (4oz, 120ml) milk or cream
- 2 tbs dry sherry
- 2 tsp dried thyme
- 2 tsp dried parsley
- 1 tsp truffle or good olive oil
Instructions
- Heat butter in medium saucepan. Add leeks, garlic and mushrooms and sauté for 8 – 10 minutes.
- Add stock, herbs, cover and heat through.
- When soup is done put solids in blender. Add enough of the broth to purée easily. I used all but 1/3 cup of the stock.
- Add milk and sherry.
- Check consistency and add more stock if needed.
- Gently heat just until soup is hot.
- Ladle into bowl, drizzle with a bit of truffle or good olive oil and serve.
Notes
Truffle oil is nice, but a good olive oil or walnut oil would be good, too. Or skip it.
A variety of mushrooms will give the most flavor.
Keywords: mushroom soup, first course soup
Find it online: https://thymeforcookingblog.com/2019/11/cream-of-mushroom-soup/
