To be honest I was always a big sceptic when it came to mushroom soup. I never ordered it in a restaurant and I never bought it in the supermarket. So I decided it was time to change that.
For a chicken penne recipe I bought a lot of mushrooms which I did not use entirely. I had a mix of brown and white champignons left but I am sure that either or would be fine as well. The rest of the ingredients are a simple soup vegetable mix of celery, leek and carrot cooked in chicken stock and finished with fresh cream. I added a little bit of fresh thyme for extra flavor.
Served with homemade bread, that Martin had baked the day before, the soup was absolutely lovely. It has surely changed my mind about mushroom soup.
Level: Easy | Time: 30 minutes | serves 2-3
300 g of mushrooms (mix of white and brown champignons), cut into pieces
1 knob of butter
1 stalk of celery, chopped
1 clove of garlic, finely chopped
1 small carrot, peeled and cut into small pieces
1 small leek, washed and cut into small rings
500 mls chicken stock
100 mls of fresh cream or mascarpone
Salt and Pepper
2 TS of fresh Thyme
- Heat the butter in a medium-sized pot and fry the celery, leek, garlic and carrot for 5 minutes on a medium heat. Add fresh thyme, salt and pepper.
- Add the mushrooms and allow them to reduce in size before adding the stock.
- Cook the soup for 10-15 minutes. Then take the soup off the heat and blend until smooth.
- Return the soup to the pot and stir in the cream. Check the seasoning and add salt and pepper if necessary.
- Serve the soup in a warm bowl with a dollop of cream or mascarpone and nice white bread.