Mushroom soup

This creamy mushroom soup is a must for cold winter, simple to made, we can forgot the canned stuff for ever!!

Serve 4


600g white mushrooms clean and finely chopped (if possible add few dry porcini)
2 shallots peeled and finely chopped (if not available, replace par 1 medium white onion peeled and finely chopped)
2 tablespoons plain flour
200ml fresh cream
80g butter
Bouquet garni (link for method)
1 litre vegetable stock
1 small bouquet of  flat-leaf parsley
1 small lemon juice
Sea salt and pepper
Truffle Oil (Optional)

1. Mix the chopped mushrooms, chopped shallots and the lemon juice.
   
2. In a large casserole, add half of the butter on a medium heat for 1 minute.
   
3. Add the mixture, stir, then let it simmer for 10 minutes - medium heat.
   
4. Meanwhile prepare a white sauce with the stock, butter and flour (click the link for method).
   
5. Add the sauce to the mushrooms mixture and the bouquet garni, mix and bring to the boil then simmer for 15 minutes.
   
6. Remove the bouquet garni. 
   
7. Whiz the soup up to a puree.
   
8. Add the Fresh cream and mix.
   
9. Add Sea salt and pepper to taste.
   

Before serving sprinkle the chopped parsley on top of the soup and few drips of truffle oil.
You can quickly fry some nice-looking mushrooms like Girolles, Chanterelles or oysters and sprinkle these on top of the soup.
Serve with grilled garlic bread

interested in Almonds and mushrooms potage ? have a look