Creamy mushroom soup

Creamy mushroom soup

Based on 136 ratings

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
50 g
dried mushrooms
300 ml
water (hot)
1
shallots
½ clove
garlic
100 g
button mushrooms
50 g
porcini mushrooms
¾ tbsp
butter
200 ml
vegetable stock
egg yolks
100 ml
heavy cream
10 g
chives
¼ tsp
nutmeg (grated)
½ tbsp
lemon juice
½ tsp
sugar
salt
pepper
MetricImperial

Utensils

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

How-To Videos

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Nutrition per serving

Cal276
Fat17 g
Protein8 g
Carb23 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.
    • 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

    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.
    • 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

    Season with salt, pepper, and grated nutmeg.
    • ¼ 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.
    • 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

    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.
    • 100 ml heavy cream
    • egg yolks
    • ½ 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.
    • 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!

    Creamy mushroom soup

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