Creamy Mushroom Soup


1 min read

500 gr Mixed mushrooms
1   Onion (peeled and roughly chopped)
1/2   Large leeks (washed and roughly chopped)
1   Bay leaf
1   Clove of garlic (peeled)
    A few white peppercorns
750 ml Vegetable stock
25 gr Cep pieces
25 gr Flour
25 gr Western Star Salted/Unsalted Butter
250 ml Anchor Extra Yield Culinary Cream
  1. Add all ingredients except for the flour, Western Star Salted/Unsalted Butter, and cream into a large pan.
  2. Bring to a boil, skim, and simmer for 45 minutes.
  3. Melt the butter in a separate pan and stir in flour. Cook on low heat for a couple of minutes.
  4. Whisk into the vegetable stock and simmer for another 30 minutes.
  5. Blend the mixture until everything is well combined.
  6. Strain the soup through a fine sieve, check consistency and reduce if necessary.
  7. Add the Anchor Extra Yield Culinary Cream and bring back to a boil. 
  8. Season with salt and freshly ground white pepper to taste.  
  9. Bring to a gentle simmer. Then serve in bowls with a little pour of Anchor Extra Yield Culinary Cream, fried cep pieces, and some warm baguette.



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