Name: Creamy mushroom soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 50 gram butter; 6 eschalots, peeled, sliced; 2 clove garlic, crushed; 1 teaspoon chopped sage leaves, plus 8 extra sage leaves; 3 sprigs thyme; 500 gram mixed fresh mushrooms, sliced, plus 100g extra; 2 tablespoon brandy; 3 cup chicken stock; 2 quantities bechamel sauce, stage 1; crusty bread, to serve

Creamy mushroom soup

Skip to Recipe

Serves 6

Prep

10M

Cook

25M

Total

35M

Ingredients

1 tablespoon olive oil

50 gram butter

6 eschalots, peeled, sliced

2 clove garlic, crushed

1 teaspoon chopped sage leaves, plus 8 extra sage leaves

3 sprigs thyme

500 gram mixed fresh mushrooms, sliced, plus 100g extra

2 tablespoon brandy

3 cup chicken stock

2 quantities bechamel sauce, stage 1

crusty bread, to serve

Method

1.In a frying pan heat oil and half butter together on medium. Saute eschalots, garlic and herbs for 2-3 minutes, until tender.

2.Increase heat to high. Add mushrooms and cook, stirring, 2-3 minutes, until tender. Stir in brandy and simmer until almost evaporated.

3.Stir mushroom mixture and stock into bechamel. Bring to boil on high, stirring. Reduce heat and simmer, uncovered, 10-15 minutes. Remove from heat and puree with hand blender, until smooth.

4.In a large frying pan, melt remaining butter on medium. Add extra mushrooms and sage. Saute 3-4 minutes, until golden and crisp. Serve topped with mushrooms and sage. Accompany with bread.

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