Quick and easy to make, this soup is perhaps the epitome of fall: warm, cozy and full of mushrooms.
Preparation:
To cook:
Level: Easy
Ingredients
- 100 grams Salted butter
- 2 cloves Garlic, whole but lightly crushed
- 1 Yellow onion, chopped
- 500 grams White button mushrooms
- 100 milliliters White wine
- 300 milliliters Mushroom broth
- 1 tbsp Concentrated Chanterelle Broth Or Other Concentrated Mushroom Broth
- 100 milliliters Dried mushrooms, divided (optional)
- 250 milliliters cooking cream
- Salt and pepper to taste
- Bread, For Serving
Preparation
Heat the butter over medium heat in a saucepan large enough to hold all the ingredients. Add the garlic cloves and chopped onion. Cook until the onion has softened a little, 3 to 5 minutes.
Add fresh mushrooms and cook until lightly browned and softened, 3 to 5 minutes. Slightly increase the heat to medium-high, add the white wine and cook for one minute.
Pour in the mushroom broth and the concentrated chanterelle broth. Add half of the dried mushrooms, if desired. Cover and simmer 5 to 10 minutes.
Remove from fire. Remove one of the garlic cloves and blend with an immersion blender until desired consistency. Put back on the heat and add the cream. Stir until well blended.
Taste and add salt and pepper to taste. Crush the remaining dried mushrooms, if using. Serve the soup with crushed dried mushrooms on top (optional) and a slice or two of bread.
