Cream of mushroom soup

A cream of mushroom soup is more of a fall or winter dish – it had to be one of the recipes with March’s Veggie of the Month though.


Cream of Mushroom Soup 4


Cream of Mushroom Soup 5


Cream of Mushroom Soup 6


Cream of mushroom soup

What you need:
300g mixed wild mushrooms (if you use frozen mushrooms like I did, let them thaw first)
2 tbsp olive oil
1 small onion, chopped
1 tbsp tomato paste
350ml vegetable broth
100ml white wine
100ml cream
5 tbsp crème fraiche
2 tbsp fresh parsley, chopped

What you do:
Place a large saucepot over medium heat and heat the oil, then add the onion. Sauté for three or four minutes, then add the mushrooms and cook for a few minutes (or until most of the water the mushrooms may release has evaporated). Add the tomato paste and stir. Add the wine and let most of it evaporate, then add the broth. Bring to a boil and let it simmer over medium heat for about 10 minutes. If you like, scoop out about 1/4 of the mushrooms to put them back in later (I didn’t).

Puree the soup using an hand-held blender. Stir in the cream, add salt and pepper to taste. If you set mushrooms aside, put them back in now.

Mix crème fraiche and parsley.

Scoop the soup into plates, put a tablespoon of crème fraiche on top and serve immediately.

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