Creamy mushroom soup
This mushroom soup is easy to make — it takes about half an hour. The classic French version is very rich but I’ve cut down on the cream in this recipe, using a mixture of cream and milk. A hint of lemon juice adds tang, and herbs also brighten the flavor.
The intensity of the flavor will be deeper if you cook the mushrooms in chicken broth or vegetable broth, but if you don’t have any broth on hand you can also use water.
The quantities below will serve 2 people.
1 pound (450 g) mushrooms
2 shallots
2 tbsp. (30 g) butter, preferably unsalted
1/2 tsp. salt (or less if using salted butter)
freshly ground black pepper
pinch of tarragon
2 cups (1/2 liter) chicken broth, vegetable broth, water or a combination
2/3 cup (150 ml) heavy cream
1/3 cup (75 ml) milk
1 tsp. freshly squeezed lemon juice
fresh herbs for garnish: parsley, chives, dill or cilantro
Wash the mushrooms in a colander under running water, tossing to remove any earthy bits. Chop off the ends. Set aside two handsome mushrooms to use as garnish. Slice the rest of the mushrooms finely in one direction, then in the other direction. Set aside.
Peel and finely mince the shallots.
In a heavy-bottomed saucepan, melt most of the butter, leaving aside about a teaspoonful (5 g). Add the shallots. Cook over medium heat, stirring, for about a minute, until wilted.
Add the mushrooms. Cook for about 10 minutes, until the mushrooms have released and reabsorbed their juices and are starting to brown.
Add the broth and/or water. Add the salt, pepper and tarragon. Bring to a boil. Turn down the heat and simmer for 15 minutes.
While the soup is cooking, prepare the handsome mushrooms. Chop off the ends and slice finely. Sauté briefly in the rest of the butter.
Chop up enough fresh herbs to make about 2 tbsp.
When the soup has simmered for 15 minutes, remove from heat and transfer to a food processer. Pulse to emulsify. Transfer to a clean pot.
Place the soup over low heat. Add the cream and milk. Stir. Add the lemon juice. Stir. Taste and adjust the seasonings as necessary.
Serve the soup in individual bowls, topped with a couple of mushroom slices and some chopped herbs. Serves 2.
