After being away for several weeks, I was keen to get back into the kitchen. Its surprising how much I missed being behind the cooker!! To really give myself a nice cooking session I decided to cook a nice 3 course dinner.
The evenings have started getting a little colder, I therefore thought a nice warm soup would be great. I decided to create a nice cream of mushroom soup, this recipe is perfect as it’s quick to make. It’s also very easy to do and tastes fantastic.
I was expecting it to be a little thicker but this didn’t take anything away from the taste, to thicken it id probably just add more mushrooms next time.
Easy cream of mushroom soup recipe
The first thing to note is the mushrooms, I decided to use two different types. Closed Cup and chestnut, I felt this gives it a nice additional flavouring with the chestnut mushrooms. It is only a subtle flavour but I do think it’s worth it 🙂
I placed the butter into a large frying pan and once melted added the chopped onions, chopped celery, thyme and garlic until the onions were soft and transparent. I chopped the mushrooms and added these into the mixture and cooked for 5-10 minutes, until the mushrooms begin to soften.
Boil the vegetable stock and add this to pan, leave to simmer for a good 30 minutes. Allow this to cook for another 5 minutes whilst continuing to stir.
Transfer to a food processor to blitz all of the bits into a nice smooth cream of mushroom soup. If you like soup that has no bits in it then you could put it through a sieve. I didn’t do this as I do love a few bits in my soup. When ready to serve pour in the creme fraiche and mix in until it’s all combined.
I poured the soup into the bowls, added a bit of chives for decoration and a few drops of olive oil that has been infused with white truffle. This did add a nice extra flavour and would recommend it, as an alternative you could use more cream fraiche or olive oil infused with garlic.
To accompany the soup I sliced some bread, added some oil on each side with salt and pepper and grilled it….yummy!!
Give it a go and let me know what you think in the comments below
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- 50 grams Butter
- 1 whole Onion Chopped
- 2 whole Celery Sticks Sliced
- 2 Cloves Garlic Sliced
- 4 sprigs Thyme
- 200 grams Closed cup mushrooms
- 200 grams Chestnut mushrooms
- 800 ml Vegetable Stock
- 250 ml Creme Fraiche
- Chives garnish
- Oil garnish
Melt butter in a large frying pan and add chopped onions, celery, thyme and garlic.
Once the onions are soft and transparent add the chopped mushrooms and cook for 5-10 minutes until they begin to soften
Add the 800 ml of vegetable stock and leave to simmer for 30 minutes
Transfer to a food processor and blend until it’s smooth
Return to heat and add the creme fraiche, stir it in until fully combined
Serve in bowls with some chives for garnish and a few drops of olive oil.