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Mushroom soup
Also known as грибной суп · cream of mushroom soup · velouté de champignons
Mushrooms cooked down until they give up their water, then blended with stock and cream. Earthy and savoury.
Typical serving
260 kcal
usually 200–340 kcal
 Protein | 8 g |
|---|---|
 Carbs | 24 g |
 Fat | 14 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a blender, or a stick blender in the pan
Ingredients
Serves 2 · dimmer marks are storecupboard
- 400gchestnut mushrooms
- 1onion
- 2garlic cloves
- 80mlcream
- 600mlchicken or vegetable stock
- 20gbutter
- 1 few sprigsthyme
Method
6 steps
chop · 7mMushrooms sliced thick, onion diced.
fry · 14mMushrooms browned in batches in a wide hot pan with the butter. Crowded in all at once they release their water and stew, and stewed mushrooms never develop any flavour at all.
- fry · 8m
Onion, garlic and thyme softened in the same pan, scraping up everything stuck to the bottom.
simmer · 20m walk awayStock in, a gentle twenty minutes, a few mushroom slices lifted out first to go on top.
blend · 3mBlitzed smooth, then the cream stirred in off the heat.
finish · 1mThe reserved mushrooms on top, and pepper.
Worth knowing
Mushrooms are best browned dry and crowded out of the pan in batches; added to liquid too early they steam and never develop any flavour.
More from the European kitchen
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