Button Mushroom Soup
Servings: 4 shares
Champignon de Paris Paris mushroom soup with few ingredients and so healthy. The perfect light and tasty dinner, so quick and easy to prepare.
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Equipment
- stand mixer or blender
Ingredients
- 700 gr mushrooms champignons de Paris type button mushrooms 25 oz / 1.6 pound
- 2 big shallot or onion
- 1 liter water or broth
- 1 tablespoon olive oil
- 1 knob butter
- 2 pinches salt
- pepper
- 125 ml heavy cream
Instructions
Prepare and cook the soup
- Prepare the vegetables. Remove the skin of shallots and dice it finely.
- Wash the mushrooms. Place the mushrooms under the tap to wash them softly. Don’t soak them in a large quantity of water otherwise the mushrooms will absorb the water. Remove the skin only if needed (if it’s too thick) and cut the mushrooms in equal parts.
- In a frying pan, pour a tablespoon of olive oil and the butter. Add the diced shallot, season with salt and pepper, and fry for about 5 minutes.
- When the shallot starts to become translucent, add the mushrooms, season with salt and pepper. Stir. Cook for 5 minutes at medium heat. Add water, cover and cook gently for about 20 minutes.
Mix and dress
- Depending on if liquid has reduced a lot or not, eventually remove a bit of cooking water but don't throw awayyet before mixing
- Mix the soup in a blender or with a stand mixer with half of the cream until smooth. Taste and season, eventually add more cream or wooking water.
- Offer the remaining cream as a topping when serving.
Notes
Tip: At the beginning, mix all the vegetables with only a part of the cooking liquid and add progressively part or all the remaining liquid so that you will obtain the consistency you wish to. If you mix all together at first, you might have a very liquid soup as mushrooms tend to produce a lot of liquid while cooking.