Cream of mushroom soup (in the style of Auguste Escoffier)

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.

Melt 40 grams of butter in a pot.

Add 40 grams of flour to the melted butter and mix to create a roux.

Cook the roux on medium-low heat for 2 minutes and then set aside to cool.

In a separate oversized pan, melt 50 grams of butter.

Add finely chopped shallots to the pan and sweat until fragrant without browning.

Add 500 grams of chopped mushrooms to the pan and cook for 1-2 minutes.

Season the mushrooms with salt and pepper and let them release their water on medium heat.

In another pot, warm 800 milliliters of milk with 1 bay leaf, half an onion with cloves, salt, and pepper, and a grating of nutmeg.

Bring the milk to a boil, then turn off the heat and let it infuse for 5 minutes.

Reduce the heat under the mushroom pan and let the mushrooms cook until almost all the water has evaporated, about 10 minutes.

Combine the infused milk with the roux and mushroom mixture, and blend until smooth.

Pass the mixture through a sieve for a finer texture.

Finish with crème fraîche and adjust seasoning as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens