Creamy mushroom soup

Based on 73 ratings

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
100 g dried mushrooms
600 ml water (hot)
shallots
1 clove garlic
200 g button mushrooms
100 g porcini mushrooms
1½ tbsp butter
400 ml vegetable stock
egg yolks
200 ml heavy cream
20 g chives
½ tsp nutmeg (grated)
1 tbsp lemon juice
1 tsp sugar
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • small bowl
  • saucepan
  • cooking spoon
  • fine grater
  • hand blender
  • citrus press
  • whisk
  • frying pan

Nutrition per serving

Cal
276
Protein
8g
Fat
17g
Carb
23g

Step 1/7

In a small, heat-resistant bowl, soak dried mushrooms in hot water for approx. 15 min. Finely chop shallots and garlic. Clean button and porcini mushrooms and cut into slices.
  • 100 dried mushrooms
  • 600 ml hot water
  • 2 shallots
  • 1 clove garlic
  • 200 button mushrooms
  • 100 porcini mushrooms
  • cutting board
  • knife
  • small bowl

In a small, heat-resistant bowl, soak dried mushrooms in hot water for approx. 15 min. Finely chop shallots and garlic. Clean button and porcini mushrooms and cut into slices.

Step 2/7

Drain soaked mushrooms, make sure to keep the soaking liquid. In a saucepan, add two-thirds of the butter and sautée shallots and garlic until translucent. Add button mushrooms and dried mushrooms and continue sauteing for approx. 4 – 6min.
  • 1 tbsp butter
  • saucepan
  • cooking spoon

Drain soaked mushrooms, make sure to keep the soaking liquid. In a saucepan, add two-thirds of the butter and sautée shallots and garlic until translucent. Add button mushrooms and dried mushrooms and continue sauteing for approx. 4 – 6min.

Step 3/7

Season with salt, pepper, and grated nutmeg.
  • ½ tsp grated nutmeg
  • salt
  • pepper
  • fine grater

Season with salt, pepper, and grated nutmeg.

Step 4/7

Pour in vegetable stock and most of the soaking liquid. Bring to a boil, turn down the heat, and let simmer for approx. 20 min. on low heat.
  • 400 ml vegetable stock
  • 400 ml soaking liquid

Pour in vegetable stock and most of the soaking liquid. Bring to a boil, turn down the heat, and let simmer for approx. 20 min. on low heat.

Step 5/7

Remove from heat and blend the soup with a hand blender.
  • hand blender

Remove from heat and blend the soup with a hand blender.

Step 6/7

Whisk in heavy cream and egg yolks and season with lemon juice.
  • 200 ml heavy cream
  • 3 egg yolks
  • 1 tbsp lemon juice
  • citrus press
  • whisk

Whisk in heavy cream and egg yolks and season with lemon juice.

Step 7/7

Finely cut chives. In a frying pan, sauté porcini mushrooms in the remaining butter until cooked through. Add chives and season with salt and pepper. Transfer soup to a soup plate and add in porcini mushrooms. Serve with fresh bread.
  • 20 chives
  • ½ tbsp butter
  • salt
  • pepper
  • frying pan
  • cooking spoon
  • cutting board
  • knife

Finely cut chives. In a frying pan, sauté porcini mushrooms in the remaining butter until cooked through. Add chives and season with salt and pepper. Transfer soup to a soup plate and add in porcini mushrooms. Serve with fresh bread.