The cream of mushrooms soup (Fig 1) is a very simple and fast recipe to prepare. The mushrooms will give the lovely velvety and unique flavor.
500gr mixed mushrooms
700 ml chicken or vegetable stock
250 gr diced potatoes
1 medium onion (or 2 shallots)
1 clove of garlic
1 spring pf parsley
Step1:-start by cleaning the mushrooms with a damp cloth, remove the earth base of the steams
-slice them in order to preserve if possible the shape of the mushrooms (Fig3)
-peel the potatoes and cut them in small cubes (Fig 2) and finely slice or dice the onions (shallots)
Step2:-add a splash of olive oil to a hot pan and throw a knob of butter.
-add the onions (shallots), the garlic and let to brown gently for a couple of minutes
-now add the mushrooms and let it cook for about 10 min at medium heat before adding the potatoes. (Fig 4)
! here I like using potatoes to thicken the soup, but often flour will do the same. That`s your call!
Step3:-season slightly with salt&pepper and add the stock
-simmer for about 15 min until the potatoes are soft
-remove from the heat and save some nice shaped mushrooms slices for decorating the soup later (Fig 5)
Step4:-blend the soup (Fig 6)and finally add the cream and some chopped parsley.
Serve hot with croutons, grated Parmesan and decorate with the mushrooms slices you saved.
In addition, to enhance the flavor add couple drops of truffle flavored oil.