(Fancy) cream of mushroom soup | dry + fresh mushrooms

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor, while milk is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be a cheaper substitute.

Bring 4 cups of water to a boil, then remove from heat and stir in the dried mushrooms, letting them steep for half an hour.

Pass the resulting mushroom stock through a sieve to remove any sand.

Peel and roughly chop the onion.

Heat olive oil in a deep pan/pot and sauté the onion for 5-10 minutes until soft and brown.

Melt butter in the pan and stir in the flour to make a roux, frying until it starts to brown and smell nutty.

Deglaze the pan with 3/4 of the brandy, turning off the heat if using gas.

Gradually stir in the water until smooth, then add the dried mushrooms and Worcestershire sauce, seasoning with pepper.

Cover and let simmer for at least half an hour.

Wash and slice the fresh mushrooms, trimming off any woody bits of stem.

Heat olive oil and melted butter in a wide pan, then stir in the fresh mushrooms with a pinch of salt and pepper.

Cook the mushrooms until they release water and start simmering, then stir constantly to prevent burning until they are brown.

Stir in minced garlic and fry for a few minutes, then deglaze with the remaining brandy off the heat.

Once the soup base is done simmering, puree it until smooth, optionally passing it through a sieve.

Stir in the fresh mushroom mixture and 3/4 of the cream, gently boiling until the cream thickens.

Taste and adjust seasoning, adding more salt or a splash of vinegar if needed.

Serve hot in bowls, drizzling with cream and garnishing with fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens