Cream of mixed mushroom soup

    1 hour 10 min

    This rich and creamy soup is made with vegetables and a mix of wild shiitake, chanterelle, oyster and portobello mushrooms. It is a very elegant first course if you are planning a dinner party.


    1 person made this

    Ingredients
    Serves: 6 

    • 1.25L vegetable stock
    • 120g butter, divided
    • 1 carrot, cut into matchstick-size pieces
    • 1/2 onion, cut into matchstick-size pieces
    • 1/2 leek, cut into matchstick-size pieces
    • 2 stalks celery, cut into matchstick-size pieces
    • 1 clove garlic, minced
    • 2 small yellow squash, cut into matchstick-size pieces
    • 2 small courgettes, cut into matchstick-size pieces
    • 2 ounces shiitake mushrooms, thinly sliced
    • 2 ounces chanterelle mushrooms, thinly sliced
    • 2 ounces oyster mushroom caps, coarsely chopped
    • 2 white button mushrooms, thinly sliced
    • 1 portobello mushroom, quartered and thinly sliced
    • 30g plain flour
    • 600ml whipping cream
    • 1 pinch cayenne pepper
    • 1 pinch salt and ground black pepper to taste
    • 1 bunch fresh chives, chopped

    Method
    Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

    1. Pour vegetable stock into a large pot; simmer over medium heat.
    2. Melt half of the butter in a large saucepan over low heat; increase heat to medium. Add carrot; cook and stir until starting to soften, 3 to 5 minutes. Add onion, leek, celery and garlic; cook and stir until onion has softened, about 5 minutes. Add squash and courgette; cook for 2 minutes.
    3. Add vegetable mixture into the vegetable stock; continue to simmer the soup over low heat.
    4. Melt remaining butter in the saucepan. Cook and stir chanterelle mushrooms, oyster mushrooms, button mushrooms and portobello mushroom in the hot butter until starting to soften, about 5 minutes. Sprinkle flour over mushroom mixture; stir until a paste forms, 2 to 3 minutes.
    5. Stir mushroom and flour mixture into the vegetable soup. Pour in cream; simmer until heated through, about 8 minutes. Season with cayenne, salt and pepper. Garnish soup with chives.

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