Cream of Mushroom Soup
Recipe · December
Ingredients
A delicious creamy soup, perfect as a starter at Christmas
- 400 grams white mushrooms
- 1 onion
- 1 leek (white part only)
- 1 tablespoon olive oil
- 1 litre water
- 2 tablespoons Culieet®
- 1 teaspoon salt
- Cornflour (optional)
- 1.5 dl cream
- Croutons
- Fresh parsley (finely chopped)
Preparation
Brush the mushrooms clean and cut them into quarters. Peel and finely chop the onion and slice the leek into rings.
Heat the oil in a soup pan and fry the onion until translucent and the leek until soft. Add the mushrooms and braise them for a few minutes. Add the water, the Culieet and the salt and bring to the boil. Let the soup cook over a low heat for about another 15 to 20 minutes.
Leave the soup to cool and purée it with the hand blender. Sieve if you want a very fine soup and thicken with a little cornflour if desired.
Reheat the soup and stir in the cream just before serving.
Garnish the soup with the croutons and the parsley.