German cuisine · Soups & Stews

Cream of Mushroom Soup

Cream soup made from richly seared brown mushrooms, thickened with cream and sprinkled with parsley.

Ingredients · for 4 servings

• 600 g mushrooms
• 1 onion
• 1 clove garlic
• 800 ml vegetable stock
• 200 ml cream
• 3 tbsp butter
• 1 tbsp flour
• 1 bunch parsley
• 1 tsp thyme
• Salt, pepper

Instructions

1. Clean the mushrooms with a cloth, set aside eight nice ones for the garnish and slice the rest; finely chop the onion and garlic.
2. Heat 2 tbsp butter in a pot until very hot and fry the mushroom slices in batches for 5–6 min. until all the liquid has evaporated and the mushrooms have browned edges.
3. Add the onion, garlic and thyme, sauté for 3 min., then dust with the flour and cook for 1 min., stirring.
4. Gradually pour in the vegetable stock, stirring vigorously, and let the soup simmer uncovered over low heat for 12 min.
5. Quarter the reserved mushrooms and fry in the remaining butter for 3 min. until golden brown, season with salt and set aside.
6. Purée the soup finely, stir in the cream, season with salt and pepper, and serve topped with the fried mushrooms and chopped parsley.