You can cook this soup with any mushrooms. If you use champignon mushrooms, early fry them in butter until golden, and then cook in water. If you use wild mushrooms with a bright flavor, cook the soup in the recipe and don’t change anything. Serve the soup with chopped herbs and toasts.
- 4 cups mushrooms, sliced
- 4 cups chicken or vegetable stock
- 4 cups water
- 1 cup single cream
- 4 tablespoons butter
- 3 tablespoons flour
- Salt and pepper
- 1In a large saucepan cook mushrooms in 4 cups water until softened. Then puree them with a hand-held blender until smooth.
- 2Melt butter in a pot over medium-high heat. Add the flour and cook for 2-3 minutes, stir the flour with wooden spatula. Pour chicken stock and cook for 5 minutes.
- 3Transfer the sauce into the pan with mushroom puree. Season with salt and pepper, add the cream and bring just back to the boil, then turn off the heat.