Creamy mushroom soup

Creamy mushroom soup

Based on 137 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

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-clean-mushrooms

How to clean mushrooms

how-to-cut-an-onion

How to cut an onion

how-to-separate-eggs

How to separate eggs

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

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!