Creamy mushroom soup

Creamy mushroom soup

Based on 66 ratings

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
100 g dried mushrooms
600 ml water (hot)
shallots
1 clove garlic
200 g button mushrooms
100 g porcini mushrooms
1½ tbsp butter
400 ml vegetable stock
egg yolks
200 ml heavy cream
20 g chives
½ tsp nutmeg (grated)
1 tbsp lemon juice
1 tsp sugar
salt
pepper
Metric
Imperial

Utensils

  • large saucepan
  • pan
  • hand blender
  • citrus press (optional)
  • small bowl (heat-resistant)
  • whisk
  • cooking spoon
  • cutting board
  • knife
  • fine grater (optional)

Enjoy with

Rivaner, dry, 2012
The very lightness of Rivaner makes it the perfect partner for this dish. The subtle hints of nutmeg in this white wine underscore the delicate mushroom flavor.

Nutrition per serving

Cal
276
Protein
8g
Fat
17g
Carb
23g

Step 1/7

In a small, heat-resistant bowl, soak dried mushrooms in hot water for approx. 15 min. Finely chop shallots and garlic. Clean button and porcini mushrooms and cut into slices.
  • 100 dried mushrooms
  • 600 ml hot water
  • 2 shallots
  • 1 clove garlic
  • 200 button mushrooms
  • 100 porcini mushrooms
  • cutting board
  • knife
  • small bowl

In a small, heat-resistant bowl, soak dried mushrooms in hot water for approx. 15 min. Finely chop shallots and garlic. Clean button and porcini mushrooms and cut into slices.

Step 2/7

Drain soaked mushrooms, make sure to keep the soaking liquid. In a saucepan, add two-thirds of the butter and sautée shallots and garlic until translucent. Add button mushrooms and dried mushrooms and continue sauteing for approx. 4 – 6min.
  • 1 tbsp butter
  • saucepan
  • cooking spoon

Drain soaked mushrooms, make sure to keep the soaking liquid. In a saucepan, add two-thirds of the butter and sautée shallots and garlic until translucent. Add button mushrooms and dried mushrooms and continue sauteing for approx. 4 – 6min.

Step 3/7

Season with salt, pepper, and grated nutmeg.
  • ½ tsp grated nutmeg
  • salt
  • pepper
  • fine grater

Season with salt, pepper, and grated nutmeg.

Step 4/7

Pour in vegetable stock and most of the soaking liquid. Bring to a boil, turn down the heat, and let simmer for approx. 20 min. on low heat.
  • 400 ml vegetable stock
  • 400 ml soaking liquid

Pour in vegetable stock and most of the soaking liquid. Bring to a boil, turn down the heat, and let simmer for approx. 20 min. on low heat.

Step 5/7

Remove from heat and blend the soup with a hand blender.
  • hand blender

Remove from heat and blend the soup with a hand blender.

Step 6/7

Whisk in heavy cream and egg yolks and season with lemon juice.
  • 200 ml heavy cream
  • 3 egg yolks
  • 1 tbsp lemon juice
  • citrus press
  • whisk

Whisk in heavy cream and egg yolks and season with lemon juice.

Step 7/7

Finely cut chives. In a frying pan, sauté porcini mushrooms in the remaining butter until cooked through. Add chives and season with salt and pepper. Transfer soup to a soup plate and add in porcini mushrooms. Serve with fresh bread.
  • 20 chives
  • ½ tbsp butter
  • salt
  • pepper
  • frying pan
  • cooking spoon
  • cutting board
  • knife

Finely cut chives. In a frying pan, sauté porcini mushrooms in the remaining butter until cooked through. Add chives and season with salt and pepper. Transfer soup to a soup plate and add in porcini mushrooms. Serve with fresh bread.