Cream Of Mushroom Soup
Ready in: 45 minutes
Serves: 4-6
Recipe By: Andrew Hamilton
Ingredients:
- 2 lbs Button or Cremini mushrooms, sliced
- 1 large yellow onion, fine dice
- 2 leeks, split and washed, fine dice
- 2 ribs celery, fine dice
- 3 cloves garlic, mince
- 2 spring thyme
- 1 spring rosemary, picked
- 2 tbsp butter
- 2 tbsp flour
- 1 cup chicken stock
- 2 cup milk
- 1 cup whipping cream
- Red wine vinegar to taste (1 tsp)
- Salt and pepper to taste
Preparation:
- In a large pot, sauté your vegetables and herbs in the butter, until all the water has evaporated and your mushrooms have browned. Lightly season your pot with salt.
- Add the flour to form a roux and cook stirring continuously until the flour no longer smells raw. Once cooked, whisk in the chicken stock, making sure the roux dissolves and there are no lumps.
- Slowly add the milk and cream and bring to a boil. Reduce the soup so a simmer and cook for 10 minutes stirring occasionally.
- Depending on whether you prefer a smooth soup or a chunky soup, transfer everything to a blender and puree.
- Finish the soup with the red wine vinegar, salt, and pepper to taste, and serve immediately.
Tips: If you separate out have your mushrooms and roast them with some olive oil and balsamic vinegar you can make a nice garnish to go on top of the plated soup. The wider the pot you use, the faster the water will evaporate. For a warmer flavour, try Sherry vinegar instead of red wine vinegar.
