Creamy Mushroom Soup

Who loves thick, hearty, and creamy soups? My favourite is mushroom soup. It turns out especially aromatic, with a deep mushroom flavour and a soft, velvety texture 

Helpful tips

• The most intense and rich mushroom soup is made with dried mushrooms

• Dried mushrooms should be rinsed with cold water and soaked for at least 2–3 hours, preferably overnight — they will significantly expand in size

• If you don’t have dried mushrooms, you can add mushroom powder to the broth

• If you don’t have broth, mushroom powder can be dissolved in boiling water, or you can use the strained soaking liquid from the mushrooms — it enhances both flavour and colour

• Fresh thyme adds a beautiful, earthy aroma

Ingredients

• 40 g mixed dried mushrooms

• 200 g fresh mushrooms (I used champignons)

• 1 medium onion

• 3 cloves garlic

• 1/2 cup red wine (120 ml)

• 2 tbsp flour

• 2 cups vegetable broth (480 ml) (or boiling water with mushroom powder / strained soaking liquid)

• 1 cup cream 10–30% (240 ml)

• salt, pepper, thyme

• vegetable oil + butter for frying

• fresh herbs for serving

Steps

1. Chop the pre-soaked dried mushrooms into small pieces

2. Slice the fresh mushrooms

3. Dice the onion and finely chop the garlic

4. Sauté the onion in a mix of vegetable oil and butter until translucent

5. Add garlic, dried and fresh mushrooms, and cook until golden

6. Pour in the red wine and let it reduce for about 5 minutes

7. Add flour and mix well

8. Add broth and cream, season with salt, pepper, and thyme

9. Cover and simmer on low heat for about 15 minutes

10. Optionally garnish with fresh herbs