I love mushroom soup. Even though I’ve been eating canned Campbell mushroom soup for most of my life, nothing beats freshly made cream of mushroom soup. I attempted it for the first time as part of my truffle menu and used portobello and those nice swiss brown mushrooms. Other recipes call for er… wilder varieties of mushroom but since its just me and my helper, I decided to just use mushrooms that I’m used to. The end result should be a creamy thick soup of mushrooms and enhanced just by some chopped parsley, truffle shavings and perhaps a drop or two of truffle oil.
Ingredients (Serves 4)
500g mushrooms (I used 250g portobello and 250g swiss brown mushrooms)
350ml chicken stock
100g cooking cream
4 cloves of garlic, minced
1 tbsp of creme fraiche per bowl of soup (you can adjust this if you like)
Fresh truffle shavings
1 tsp chopped English parsley per bowl
Salt and black pepper for seasoning
1. Wash the mushrooms thoroughly and drain.
2. Slice the mushrooms to the same thickness (otherwise you’ll get inconsistencies in texture after blending)
3. Melt the butter in a sauce pan large enough to hold 2 litres of water. I used a wok as I’m more comfortable with it.
4. Fry the garlic and mushrooms together for 5 minutes. The mushrooms will release some liquid.
5. Add chicken stock and water and bring to the boil before turning down the heat. Cover with the lid and let it stew for about 30 minutes.
6. Add the cream and let it simmer for another 3-5 minutes. Season with salt and pepper.
7. Blitz the soup with a hand blender. Be careful when you do this as you don’t want the hot liquid to fly all over the kitchen and onto you!
I transferred the mixture into a mixing jug for blitzing.
8. Blitz until your desired consistency. I like mine slightly chunky
9. Ladle into soup bowl and top with creme fraiche, truffle shavings, parsley and a little white truffle oil if you like.