Creamy Mushroom Soup
Cooking time45 min
This cream mushroom soup recipe teaches you how to prepare an elegant dinner party soup that offers a mesmerizing experience for the guests. This dish is an excellent option to serve as a dinner party fare for guests and if you follow the exact quantity of ingredients recommended in this creamy mushroom soup recipe, you can serve it for 6 people. First of all, you need to chop the mushroom stems.
Simmer them covered in the chicken broth for about 60 minutes.
Take a skillet.
The next step is to pour oil and heat.
Then, saute shallot until turned transparent.
Salt, pepper and herbs must be added in a liberal manner.
The mushroom caps must be diced into 1/2-inch pieces.
Heat must be kept very low and cook in a gentle manner.
Stop when the liquid is released and reabsorbed.
You must shake the pan so that they do not stick.
Rosemary and thyme should be removed.
Heat should be turned up.
Cognac must be added.
You can flame it if you want.
The mushroom cap-shallot mixture has to be cooked until well-reduced and turned a bit golden on the edges.
The mushroom stems need to be strained from the broth.
The mushroom-shallot must be added to the strained broth.
The next step is to heat in a gentle manner.
The chives and cream have to be swirled in.
Or you can serve in small sipping cups topped with chives and lightly whipped cream.
- Minced shallot – 1/2 cup.
- Mixed mushrooms- 1 pound. (It should be cleaned and stems separated from caps).
- Olive oil – 3 tablespoons.
- Cremini mushrooms – 1pound. (Cleaned and stems separated).
- Rosemary sprig – 1 no.
- Salt – to taste.
- Pepper – to taste.
- Thyme sprig – 6 nos.
- Cognac – 1/4 cup.
- Whipping cream – 1/4 cup.
- Rich homemade chicken stock – 4 cups.
- Chopped chives – 1/4 cup.