15 min<\/p>\n
Easy<\/p>\n
412 kcal<\/p>\n
Discover this creamy button mushroom soup. It\u2019s a comforting, last-minute mushroom velout\u00e9 you can whip up quickly using a single package of button mushrooms and a few pantry staples like cream. It tastes like something from a fine kitchen but is extremely simple to prepare.<\/p>\n
Ingredients<\/p>\n
Serves 4<\/p>\n
– Butter \u2014 2 small knobs (about 2 tablespoons)
\n– Shallots \u2014 2
\n– Fresh button mushrooms (reserve a few for garnish) \u2014 500 g
\n– Vegetable broth \u2014 1 L
\n– Light cr\u00e8me fra\u00eeche \u2014 20 cl (200 ml) \u2014 or use light cream<\/p>\n
Preparation<\/p>\n
Total time: 30 min
\nPrep: 15 min
\nCook: 15 min<\/p>\n
1 Preparation of the shallots
\nPeel and thinly slice the shallots. In a saucepan over low heat, saut\u00e9 them for a few minutes in the butter until soft.<\/p>\n
2 Preparing the mushrooms
\nWhile the shallots cook, rinse the mushrooms quickly under warm running water with the caps facing up, or wipe them gently with a clean, damp cloth. Set a few whole mushrooms aside for decorating the soup. Trim the stem ends and roughly chop the remaining mushrooms.<\/p>\n
3 Cooking the mushrooms
\nAdd the chopped mushrooms to the shallots and let them brown for a few minutes. Pour in the hot vegetable broth and simmer over medium heat for about 15 minutes.<\/p>\n
4 Blending
\nUse an immersion blender or transfer the soup to a blender to puree until smooth. Stir in all or part of the cr\u00e8me fra\u00eeche, then blend again to incorporate.<\/p>\n
To serve
\nLadle the velout\u00e9 into bowls. Trim the stem ends of the reserved mushrooms, slice them thinly, and place the raw slices on top of the soup \u2014 the contrast between the silky soup and the fresh mushroom slices is delightful.<\/p>\n\n\n