Cream of Mushroom Soup

A rich, velvety soup of butter-sautéed mushrooms simmered with milk and finished with cream. A cozy starter on cold evenings or a light supper on its own.

Ingredients

• 500 g mushrooms
• 80 g (1 small) onion
• 10 g (3 cloves) garlic
• 35 g butter
• 30 g (1/4 cup) all-purpose flour
• 400 g whole milk
• 100 g (scant 1/2 cup) heavy cream
• 600 g water
• 8 g salt
• 1 g black pepper

Instructions

1. 1

   Wipe the mushrooms with a damp cloth and slice thinly; finely chop the onion and garlic.

2. 2

   Melt the butter in a large pot and cook the onion over medium heat for 3-4 minutes until soft, then add the garlic for 30 seconds.

3. 3

   Add the mushrooms and sauté over high heat for 8-10 minutes until their liquid has evaporated and they are lightly browned.

4. 4

   Sprinkle in the flour and cook for 2 minutes. Whisk in the water, bring to a boil, then lower the heat and simmer for 15 minutes.

5. 5

   Partly blend the soup with an immersion blender, leaving some mushroom pieces. Add the milk and simmer for 5 minutes, stirring occasionally.

6. 6

   Stir in the cream, salt and black pepper and heat for 2-3 minutes without boiling. Serve hot.

Nutrition

Per serving