Ardennes mushroom soup with thyme and cream

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

Ardennes mushroom soup is creamy, fragrant and ideal for cold days. Mushrooms, shallot and thyme give it a deep woodland flavor.

Serves: 4 people

Preparation time: 20 min

Ingredients

• button mushrooms, sliced – 1 lb
• cremini mushrooms, sliced – 9 oz
• shallots, chopped – 2
• butter – 2 1/2 tbsp
• flour – 1 tbsp
• vegetable stock – 4 2/3 cups
• heavy cream – 3/4 cup
• fresh thyme – 2 tsp
• lemon juice – 1 tsp
• black pepper – 1/2 tsp
• salt – to taste
• flat-leaf parsley, chopped – 1 tbsp

Method

1. Melt the butter in a pot and cook the shallots for 2 minutes. Add all the mushrooms and cook over fairly high heat until most of their moisture has evaporated.
2. Sprinkle the flour over the mushrooms and stir well. Pour in the stock, add the thyme and black pepper and simmer the soup for 15 minutes.
3. Blend about two thirds of the soup so it becomes rich but not completely smooth. Stir in the cream and lemon juice.
4. Season with salt to taste and finish with parsley. Serve piping hot.