Creamy Mushroom Soup

Method14 steps · about 50 min

1. 1

   Step 1: Brush dirt from the button mushrooms (600 g) with a soft clean brush, then slice thinly. Keep all the slices together for the first frying phase.

   Uses 600 g button mushrooms

2. 2

   Step 2: Wash and peel the onion, then slice it into thin strips.

   Uses 1 medium yellow onion · Water, as needed to wash onion

3. 3

   Step 3: Break the celery (1) into short sections and pull away the fibrous strings. Wash it and cut into thin strips.

   Uses 1 celery stalk · Water, as needed to wash celery

4. 4

   Step 4: Peel and wash the garlic (2–3), then chop finely.

   Uses 2–3 garlic cloves · Water, as needed to wash garlic

5. 5

   Step 5: Wash and pat the parsley (1) dry, then cut into half-inch lengths for the garnish. Finish all vegetable preparation before heating the butter.

   Uses 1 parsley stalk · Water, as needed to wash parsley

6. 6

   Step 6: Melt 20 g of the butter in a large pot over low heat. Add all the sliced mushrooms and sauté for 2–3 minutes, checking from 2 minutes. Transfer all the cooked mushrooms to a bowl and reserve them for the two later uses.

   Sauté mushrooms · 2 minUses 20 g of the divided butter · All 600 g prepared mushroom slices from step 1

7. 7

   Step 7: In the same pot, melt the remaining 30 g butter over low heat. Add the onion strips and fry until caramelised, keeping the butter from burning.

   Uses Remaining 30 g butter · All peeled onion strips from step 2, with peel and washing water discarded

8. 8

   Step 8: Add the prepared garlic and celery to the onions. Fry for a few minutes until the celery is soft.

   Uses All caramelised onions and butter in the pot from step 7 · All chopped garlic from step 4, with peel and washing water discarded · All edible celery strips from step 3, with fibres and washing water discarded

9. 9

   Step 9: Add half the bowl of cooked mushrooms to the aromatic base, keeping the other half for garnish. Add all the litre of ready chicken stock (1 litre) and the separate bowl of soup water.

   Uses All cooked onions, garlic, celery and butter from step 8 · Half the actual cooked mushroom bowl from step 6; reserve the other half for garnish · 1 litre ready chicken stock · 1 bowl soup water; capacity unspecified

10. 10

    Step 10: Simmer over medium heat for 15–20 minutes, checking from 15 minutes, until the vegetables are tender and the flavours combine. Remove from the heat.

    Simmer mushroom soup · 15 minUses All soup and blending mushrooms from step 9

11. 11

    Step 11: Use an immersion blender rated for hot food to blend the soup in its pot until smooth. Begin at low speed with the blade fully submerged to prevent splashes, keeping the pot off the heat while blending.

    Uses All simmered soup from step 10

12. 12

    Step 12: Return the smooth soup to a boil over medium heat. Stir in all 200 ml milk, then remove from the heat. Avoid vigorous boiling after adding the milk.

    Uses All smooth soup from step 11 · 200 ml milk

13. 13

    Step 13: Taste the soup and add the optional half-teaspoon of salt if desired, stirring well.

    Uses All milk-enriched soup from step 12 · Optional ½ tsp salt

14. 14

    Step 14: Ladle the hot soup into eight bowls. Put one tablespoon of heavy cream in the centre of each bowl, drawing from the cream allowance and keeping any unused cream refrigerated. Share all the reserved cooked mushroom slices and prepared parsley between the bowls, add optional ground black pepper (to taste) to taste and serve hot.

    Uses All prepared soup from step 13 · The remaining half of the cooked mushroom bowl from step 6 · All edible parsley pieces from step 5, with cleaning water discarded · 1 tbsp cream for each of eight bowls, drawn from the 150 ml allowance · Optional ground black pepper, to taste