Creamy Mushroom Soup
Smooth and creamy mushroom soup with herbs and a touch of white wine.
Ingredients
- 250 g champignon mushrooms
- 1 medium potato (about 120–150 g)
- 1 onion (about 100–120 g)
- 2 garlic cloves (about 6–8 g)
- 600 ml chicken stock
- 250 ml cream (10%)
- 50 ml white wine
- 1 tbsp flour (about 8–10 g)
- 1–1.5 tsp salt (about 6–9 g)
- 1 tsp black pepper (about 2 g)
- 1 tsp dried thyme (about 1 g)
- 1.5 tbsp olive oil (about 20 ml / 18 g)
- 0.5 tsp dried parsley (about 0.5 g)
Instructions
- Clean and chop the mushrooms into small pieces.
- Finely chop the onion. Peel the potato and cut it into small, evenly sized cubes.
- Heat a pot over medium heat, add the olive oil, then add the chopped onion. Cook until it becomes soft and lightly golden.
- Add the crushed garlic and cook for about 1 minute.
- Add the mushrooms and cook until their released liquid evaporates.
- Pour in the white wine and cook for another minute. Then add thyme, salt, and black pepper, and cook for 1 more minute.
- Sprinkle in the flour and mix well to combine.
- Pour in the chicken stock, add the potatoes, reduce the heat to medium-low, and let it simmer for about 15 minutes, or until the potatoes are tender.
- Remove the pot from the heat and blend the soup until smooth using a hand blender.
- Return the soup to very low heat, add the cream and dried parsley, and stir well. Taste and adjust the salt and black pepper if needed. Cook for an additional 2–3 minutes, then serve and enjoy.