Greek cuisine · Soups & Stews

Mushroom Soup

Northern Greek mushroom soup made from seared mushrooms and leeks, stirred smooth with cream and white wine.

Ingredients · for 4 servings

• 600 g mushrooms
• 2 leeks
• 2 garlic cloves
• 100 ml white wine
• 800 ml vegetable stock
• 200 ml cream
• 40 g butter
• 3 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• 1 tsp thyme
• Salt, pepper

Instructions

1. Wipe the mushrooms dry and slice thickly, halve the leeks lengthwise, wash thoroughly and cut into fine rings.
2. Heat the olive oil until very hot in a wide pan and fry the mushrooms in batches for 5–6 min without stirring, until deeply browned and the water has evaporated.
3. Melt the butter in a pot, gently sweat the leek with the chopped garlic over medium heat for 8 min without browning.
4. Add two-thirds of the mushrooms and the thyme, deglaze with the white wine and reduce for 3 min, then pour in the vegetable stock and simmer gently for 15 min.
5. Purée the soup finely, stir in the cream and warm for another 3 min without boiling, until smooth and velvety.
6. Season with salt and pepper and serve hot with the reserved mushroom slices and chopped parsley.