Perfect for lunch or dinner, mushroom cream soup is perfect no matter the season. Creamy and consistent, this soup warms your soul.
So creamy, rich, hearty and comforting!
- 4 tablespoons olive oil
- 50 g butter
- 1 onion, diced
- 500 g mushrooms, cleaned, roughly chopped or sliced
- 3 cloves garlic, minced
- 1 teaspoon dried tarragon
- 4 cups chicken stock/ vegetable stock
- 1/2 heavy cream
- parsley for garnish
- pecorino romano
Step 1: In a large pot heat the olive oil on medium high heat and add the butter.
Step 2: Add the onion and cook the until becomes translucent. Then add the mushrooms and cook on medium high heat until they are lightly browned and have released most of their water, about 10 minutes.
Step 3: Add the salt, dried tarragon, minced garlic and the stock to the pot. Increase the heat to medium high, bring to a simmer and cook, uncovered, for 10 minutes.
Step 4: Remove the pot from heat and by using a hand blender or a standing blender, purée the soup until smooth.
Step 5: Place the soup in the pot on medium heat, add the heavy cream and cook for 10 minutes. If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.
Step 6: Garnish with pepper, pecorino romano and fresh parsley.