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Creamy Mushroom Soup
Recipes
1 min read
Serving
: 4
Cooking time
: 1.5h
Ingredients
Creamy Mushroom Soup:
500g mixed mushrooms
1 onion (peeled and roughly chopped)
1/2 large leeks (washed and roughly chopped)
1 bay leave
1 clove of garlic (peeled)
A few white peppercorns
750ml vegetable stock
25g cep pieces
25g flour
25g Anchor Butter
250ml Anchor Extra Yield Cooking Cream
Method
Creamy Mushroom Soup:
Add all ingredients except for the flour, Anchor Butter, and cream into a large pan.
Bring to a boil, skim, and simmer for 45 minutes.
Melt the butter in a separate pan and stir in flour. Cook on low heat for a couple of minutes.
Whisk into the vegetable stock and simmer for another 30 minutes.
Blend the mixture until everything is well combined.
Strain the soup through a fine sieve, check consistency and reduce if necessary.
Add the Anchor Extra Yield Cooking Cream and bring back to a boil.
Season with salt and freshly ground white pepper to taste.
Bring to a gentle simmer. Then serve in bowls with a little pour of Anchor Extra Yield Cooking Cream, fried cep pieces, and some warm baguette.
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