Description
Creamy mushroom soup is a heartwarming classic, perfect for cozy nights.
This easy recipe brings out the earthy richness of mushrooms, blended to velvety perfection with cream and herbs.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large leek white and light green parts only
- 200 to 250 g chopped white mushrooms
- 2 garlic cloves chopped
- 500 ml beef stock or 1 stock cube diluted in water
- 2 tbsp cornstarch dissolved in 2 tbsp water optional
- 200 ml crème fraîche
- 2 thyme sprigs
- Nutmeg a pinch
- Salt and black pepper to taste
- Freshly ground pepper for garnish
Instructions
- Pour 2 tablespoons of olive oil into a large saucepan over medium heat. Allow it to warm up but not smoke.
- Add the chopped white mushrooms and cook, stirring occasionally, until their water has fully evaporated.
- Add the chopped leek and continue to cook until softened and slightly golden. Stir frequently to prevent burning.
- Stir in the chopped garlic and pour in the beef stock. Mix well to deglaze the pan and infuse the flavors.
- Cover the saucepan with a lid and let the soup simmer gently for 15 minutes to develop the flavors.
- Add the thyme sprigs and a pinch of freshly grated nutmeg for warmth and aroma.
- Remove the saucepan from the heat. Use an immersion blender or transfer the soup to a blender. Blend until completely smooth and velvety.
- Stir in the crème fraîche for a rich, creamy texture. If the soup needs extra thickness, dissolve cornstarch in water and whisk it into the soup while reheating slightly until thickened.
- Ladle the soup into bowls and garnish with sautéed mushroom slices for extra elegance.
- Sprinkle with freshly ground black pepper for a final touch of flavor.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: soup
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal