Creamy Mushroom Soup


1 min read

Serving: 4
Cooking time: 1.5h

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

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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