Ingredients
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500 g fresh white mushrooms
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30 g ghee or butter
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1 medium onion
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50 ml dry white wine
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1 l vegetable broth or water
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1 clove of garlic
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1 bay leaf
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2 allspice berries
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1/3 bundle of parsley
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125 ml cream
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For serving/Optionally:
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60 ml cream
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chopped parsley
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1 tsp lemon juice
Directions
This recipe by my favorite French chef Michael Roux charms me…I love recipes that wake up all your senses and this is one of them. The process of cooking this soup is absolutely delightful as a pleasant flavor of mushrooms lingers in the air.
The soup has a velvety and smooth consistency and a subtle color.
Seems that there is nothing difficult, but this soup is pure magic!
You must try it!
Today's visits: 1.
Steps
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1
Done
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Rinse mushrooms and finely slice. |
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2
Done
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Peel and cut onion into semicircles. |
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3
Done
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Melt some ghee or butter in a soup pot over medium heat. Add onions and cook for about 1 min. |
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4
Done
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Add sliced mushrooms, add salt. Turn heat to medium and cook until liquid from the mushrooms has evaporated. |
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5
Done
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As soon as liquid has evaporated, add wine and cook for 3 min for alcohol to evaporate. |
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6
Done
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Tie parsley in a bundle with cotton twine. |
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7
Done
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To mushrooms, add broth (or water), garlic, bay leaf, allspice and a bundle of parsley. Cook for 20 min over medium heat. |
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8
Done
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Add cream, bring to a boil and cook for another 10 min. |
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9
Done
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Remove from heat, process with a blender, add salt and pepper to taste. How to serve: For a serving, mix cream with lemon juice and chopped parsley. Pour the soup into bowls and spoon the cream mixture at top. You may also garnish the soup with ground black pepper and slices of fresh mushrooms. Or add some drops of truffle oil. How to keep: Keep refrigerated in a closed contained up for 1 day. |
