Creamy Mushroom Soup
Recipes
1 min read
Ingredients
| 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 | Anchor Butter |
| 250 | ml | Anchor Extra Yield Cooking Cream |
Method
- 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.
