BUTTON MUSHROOMS SOUP

Mushrooms

This soup is always a winner. Simple but packed of flavour, a daytoday soup so easy to put together that it will take you 30mns to make a batch of 4 generous soup bowls.

Since I have started cooking, my previous Chefs always told me that the mushrooms’s best friends are salt and garlic! That’s why, you must season properly the mushrooms at the beginning.
In fact, mushrooms are 92% of water. It means 92g of water for 100g of mushrooms.
Closed mushrooms or button mushrooms are the same.
This soup goes well on its own or with a generous slice of sourdough toasted.
“Les bienfaits” of eating mushrooms are the following. Mushrooms contain B vitamins and selenium, a powerful antioxidant, which helps to support the immune system and prevent damage to cells and tissues.

Ingredients: 1kg of button mushrooms; 8 banana shallots; 4 garlic cloves; 150g of butter; 1 sprig of thyme; 1 shot of Marsala wine; 330ml double cream; 1.2L of vegetable stock

Method: Wash the mushrooms and slice them. Grate the garlic and keep it on the side.
Start melting the butter in the pan and add first the garlic. Make sure that it doesn’t get any colour.
Then add the mushrooms and season them with a good pinch of salt. It’s at this stage that you will get all the flavour of the mushrooms. Deglaze with a shot of Marsala wine. Add the thyme.
Stir the mushrooms and cover with a lid.
When the mushrooms are cooked and soft add the double cream. Stir the mushrooms with the double cream and add the vegetable stock.
Bring it to the boil and cook the soup on a medium heat for 5 minutes.
Taste the liquid. If you need to add any seasoning do it now.
Take the fresh thyme out of the pan.
Blend the soup for a couple of minutes to get a rich, creamy and smooth texture. I don’t use a sieve to pass the soup as having a few bits of mushrooms is always pleasant.
If available, add a splash of truffle oil.

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