Creamy Mushroom Soup
Soups • European
Description
Creamy Mushroom Soup
Ingredients
- Fresh Mushrooms 20 oz
- Onion 1 head
- Celery stalk 2 pieces
- Garlic 3 cloves
- Parsley 5 sprigs
- Thyme 3 sprigs
- Olive Oil 0 fl oz
- Mushroom seasoning 0 qt
- Cream 22% 5 fl oz
- Ciabatta to taste
- Olive Oil to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Clean the mushrooms with a brush, then chop them finely.
Step 2
Peel and finely chop the onion, celery, and garlic, then chop the parsley along with the stems and finely chop the thyme leaves.
Step 3
Heat some olive oil in a large pot over medium heat, add the onion, celery, garlic, parsley stems, thyme leaves, and mushrooms, cover with a lid, and sauté lightly until soft.
Step 4
Spoon out 4 tablespoons of mushrooms and set aside for later.
Step 5
Pour the broth into the pot and bring to a boil over medium heat, then reduce the heat to low and simmer for 15 minutes.
Step 6
Season to taste with salt and black pepper, then blend with an immersion blender until smooth.
Step 7
Pour in the cream, bring to a boil again, and turn off the heat.
Step 8
Toast the ciabatta (one piece per serving) on a hot grill pan, then top with most of the reserved mushrooms and lightly drizzle with first-pressed olive oil.
Step 9
Ladle the soup into bowls, garnish with chopped parsley and the remaining mushrooms, and serve with the ciabatta toast.
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