Mushroom cream soup
Description
A hearty first course. An incredibly delicious homemade mushroom soup with an exquisite aroma. Ladle into bowls and serve.
Instructions
- 1
Step 1
You will need about 1/3 cup (70 g) flour, 4 oz (110 g) butter, 1 cup (235 ml) chicken broth, 4 oz (110 g) diced onion (about 1/2 large yellow onion), 2 oz (55 g) celery, 2 oz (55 g) leek, and 7 cups (1.65 l) whole milk (not shown). You will also need 12 to 16 oz (340 to 450 g) mushrooms, 1/4 teaspoon (0.4 g) dried ground tarragon, 1/2 cup (120 ml) cream, lemon juice, salt, and pepper.
- 2
Step 2
Thoroughly rinse the leek.
- 3
Step 3
Cut off the green parts of the onion; we only need the white parts.
- 4
Step 4
Melt the butter in a saucepan.
- 5
Step 5
Add onion, celery, and leek and cook (stirring) in melted butter over medium heat.
- 6
Step 6
Add the flour to the mixture and continue stirring over medium-low heat. Cook for about twelve minutes.
- 7
Step 7
The mixture should turn slightly yellow.
- 8
Step 8
Stirring, gradually pour the chicken broth into the saucepan.
- 9
Step 9
Now you need to slowly add the milk to the saucepan to prevent lumps from forming. Pour in half a cup of milk at a time, stirring the mixture after each addition.
- 10
Step 10
Bring the soup to a boil and cook for 45 minutes.
- 11
Step 11
Ingredients for the final part of the recipe: 12 to 16 oz (340 to 450 g) of mushrooms, 1/4 teaspoon (0.4 g) dried ground tarragon, 1/2 cup (120 ml) heavy cream. Lemon juice, salt, and pepper for seasoning. Rinse the mushrooms.
- 12
Step 12
Cut the mushrooms into small cubes.
- 13
Step 13
Set the mushrooms aside while the soup is cooking.
- 14
Step 14
Add 1/4 teaspoon of tarragon to the soup and stir.
- 15
Step 15
Add mushrooms to the soup and stir well.
- 16
Step 16
Simmer over low heat for another 10 minutes.
- 17
Step 17
Turn off the heat and stir 1/2 cup of heavy cream into the soup. Then add lemon juice, salt, and pepper to taste.