Mushroom cream soup

For years, I have imagined that I have exceptional educational skills. But somewhere I must have made a mistake! Because my son Louis still refuses to eat mushrooms after 16 years. They are really a delicacy, for example Mushrooms sauteed with fresh herbs.

So you prepare the mushroom cream soup

For four people I take 400 to 500 grams of mushrooms. I clean her and then quarter her. In a large pan I heat 50 grams of salted butter. I put in my mushroom quarters and sprinkle a finely chopped shallot over it. I mash some fresh pepper from the mill on it and sauté everything very hot, so at the highest level. Then add finely chopped, fresh herbs: smooth parsley, tarragon, chervil and - at the very end - cress or watercress. Now all I have to do is add a little salt (Fleur de Sel) and maybe pepper it. The mushrooms I serve very hot with crispy baguette.

Of course, this simple recipe can vary. If I want more sauce, I just put it down with a glass of sherry. If I want it heartier, I end up with fine strips of favorite ham over it, or I do while sautéing finely diced bacon in the pan. And if you do not want to take salt butter, you can fry the mushrooms in olive oil, but then salt a bit more.

Very fast go my champignons de Paris as a salad. For this I cut the beautiful white mushrooms into very thin slices, make a creamy mustard vinaigrette and give them together with some liquid cream over the mushrooms. I sprinkle everything with finely chopped chives and add some pepper from the mill and a few drops of lemon juice over it.

Recipe for mushroom cream soup

For the soup (photo) I take for 4 persons:

• 500 grams of white mushrooms
• 1 to 2 onions
• 1 small clove of garlic
• 20 grams of butter
• 1 to 2 teaspoons of flour
• a shot of sherry
• 1 liter vegetable broth or stock
• 100 grams of creme fraiche
• salt

And to serve:

• 75 grams of whipped cream
• 1 tablespoon of dried porcini mushrooms
• 1/2 teaspoon black peppercorns
• Fleur de Sel

Mushroom cream soup step by step

1. From the mushrooms I cut off the stems for a short time and brush the mushrooms, very dirty one can also rinse briefly if necessary.
2. I quarter the mushrooms, clean the onions and, as always with love, cut them into fine cubes.
3. The garlic is skinned and sterilized and glassy steamed together with the onion cubes in the butter. I add the mushrooms and dusts the flour over it.
4. Now I pour the broth, put the lid on it and cook for about 30 minutes on a low heat.
5. Puree the crème fraîche and the mushroom cream soup in the blender (or with the blender) as smooth as possible.
6. I taste the mushroom cream soup with salt and a dash of sherry.
7. To serve I beat the cream half stiff and flavor it with a few drops of sherry.
8. I crush the dried porcini mushrooms and the pepper in the mortar (or in the lightning chopper).
9. I fill the mushroom cream soup in preheated plates. I give each a icing and sprinkle the mushroom cream soup with the peppery mushroom mixture and some Fleur de Sel. Voilà!

Finally, we make a mushroom jus as the basis for a good sauce:

1. For this I hack 500 grams of mushrooms very fine in the Blitzhacker. I cut an onion into fine cubes, heat one to two tablespoons of butter and sweat the onion cubes in it.
2. The chopped mushrooms come to and are sweated with. I lightly salt and after about two minutes, take out 30 milliliters of sparkling wine or Crémant. Bring to a boil for two minutes and then add one to one and a half liters of chicken stock.
3. Now I add two cloves of garlic and a bunch of thyme and let everything simmer over a low heat.
4. After a good hour, I take it from the fire, let it rest for 15 minutes and pass everything through the hair sieve. I press hard with the trowel, so that nothing is lost from the delicious jus!

The jus can be frozen well. Reduced, buttered and creamed, it gives a fine sauce to chicken, sole, scallops and Peter's fish.

Enjoy it as always - bon appétit!

Cream of Mushroom Soup (May 2024).