Creamy Mushroom Soup
Recipe
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.