Creamy mushroom soup

Based on 91 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
8 g
Fat
17 g
Carb
23 g
  • 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 g dried mushrooms
    • 600 ml hot water
    • shallots
    • 1 clove garlic
    • 200 g button mushrooms
    • 100 g 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
    • 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 g 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.