Cream of mushroom soup

Name: Cream of mushroom soup
Cook time: 1 h
Yield: 6-8
Cuisine: French
Ingredients: 180g butter; 6 cloves garlic, finely sliced; 1 brown onion, finely diced; salt flakes; freshly ground black pepper; 3 large potatoes, finely sliced; 800g portobello or field mushrooms (the darker and meatier the better), sliced; 20g dried porcini, soaked in boiling water for 20 minutes, then chopped and liquid reserved; 250ml dry white wine; 1 litre quality chicken stock; 3 sprigs thyme, picked; 300ml cream; 1 tbsp Dijon mustard

Karen Martini

July 2, 2021

Serve this silky soup with crisp croutons.Marcel Aucar

easyTime:30 mins - 1 hourServes:6-8

The "cream of" prefix tends to date any soup. But I'm not sure this combination can date. The potatoes give the soup a silky plushness that is a perfect textural match for the earthy depth of the mushrooms.

Ingredients

180g butter
6 cloves garlic, finely sliced
1 brown onion, finely diced
salt flakes
freshly ground black pepper
3 large potatoes, finely sliced
800g portobello or field mushrooms (the darker and meatier the better), sliced
20g dried porcini, soaked in boiling water for 20 minutes, then chopped and liquid reserved
250ml dry white wine
1 litre quality chicken stock
3 sprigs thyme, picked
300ml cream
1 tbsp Dijon mustard

Method

1. Melt the butter in a large heavy-based pot, add the garlic and onion, cook for five minutes, stirring occasionally.
2. Add the potato, season and stir to coat in the butter. Cook while stirring until the potato becomes translucent and starts to break up, about six minutes.
3. Add the fresh mushrooms and the porcini and cook, stirring, for another five minutes - this mix might seem a little dry, but the mushrooms will cook down.
4. Add the wine and simmer to reduce a little. Add the stock, porcini liquid, thyme leaves, cream and mustard. Bring to a simmer and cook for eight or 10 minutes, stirring occasionally - the potato should be well cooked and breaking down.
5. Ladle out about a quarter of the soup and reserve. Use a stick blender to blitz the rest of the soup in the pot. Add back the unblended soup, adjust the seasoning and serve.
Tip: Tear up small pieces of bread and fry in a little hot olive oil until golden to make rustic croutons.