Creamy mushroom soup
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, small bowl, saucepan, cooking spoon, fine grater, hand blender, citrus press, whisk, frying pan
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Nutrition per serving
Step 1/ 7
- 50 g dried mushrooms
- 300 ml hot water
- 1 shallots
- ½ clove garlic
- 100 g button mushrooms
- 50 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
- ½ 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
- ¼ tsp grated nutmeg
- salt
- pepper
- fine grater
Season with salt, pepper, and grated nutmeg.
Step 4/ 7
- 200 ml vegetable stock
- 200 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
- hand blender
Remove from heat and blend the soup with a hand blender.
Step 6/ 7
- 100 ml heavy cream
- 1½ egg yolks
- ½ tbsp lemon juice
- citrus press
- whisk
Whisk in heavy cream and egg yolks and season with lemon juice.
Step 7/ 7
- 10 g chives
- ¼ 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.
Enjoy your meal!
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