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Cream of Mushroom
Preparation : 40 min
Cooking : 0 min
Total time : 40 min Rest : 0 minCook Expert
350 g button mushrooms (washed)
15 g garlic
50 g white onion (diced)
1 pinch black pepper
30 g butter
15 g olive oil
0.6 tbsp salt
450 g chicken stock
45 ml whipped cream
Associated products
Chicken stock is used as a replacement for salt; however, salt may be added to suit one’s personal taste preference. Chicken stock can also be substituted with brewed chicken bouillon.
- 350 g button mushrooms (washed)
- 15 g garlic
- 50 g white onion (diced)
- 1 pinch black pepper
- 30 g butter
- 15 g olive oil
- 0.6 tbsp salt
- 450 g chicken stock
- 45 ml whipped cream
4 comments
creamy and tasty. maybe benefit with more flavour by adding dried mushrooms
this soup was lovely but it was too salty & I like salt.
don’t add the extra salt. the salt in the stock was enough for us. add some extra at the end if you think it’s needed. I had to add 130g of wild mushrooms, as I didn’t. have enough of button ones and the soup was beautiful. I also added crème fraiche as I didn’t have the whipping cream. I think the recipe is fairly forgiving. it would be 5 stars if it wasn’t for the insane amount of salt. I tried the recipe to the dot before and it was inedible- too much salt.
4star