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CentrEd Eats: Cream of mushroom soup
Looking for a lighter dinner option this spring? Our warming cream of mushroom soup with some cracked black pepper is the perfect antidote to April showers. Best served in your favourite bowl with a sprig of thyme.
60g unsalted butter
2 pounds sliced fresh mushrooms
1 pinch salt
1 sweet onion, diced
1 1/2 tablespoons plain flour
6 sprigs fresh thyme
2 cloves garlic, peeled
950ml chicken stock
240ml whipping cream
1 pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste
Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms release their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices to use for garnishing later, if desired. Mix onion into mushrooms and cook until onion is soft, about 5 more minutes.
Stir flour into mushroom mixture and cook, stirring often, for about 2 minutes. Tie thyme sprigs into a small bundle with kitchen string and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.