Cream of Mushroom Soup
Serves 415 mins prep30 mins cook
A comforting cream of mushroom soup topped with crispy oyster mushrooms, perfect for the soup season. This recipe combines chestnut mushrooms, garlic, shallots, and a touch of white wine to create a rich and flavorful dish.
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What you need
Instructions
1: Warm the butter and oil in a pan on a medium-high heat. 2: Finely dice the shallots, then sauté for 5 minutes until softened. 3: Slice the chestnut mushrooms and add to the pan with a large pinch of salt. Cook for 10 minutes to draw out their moisture. 4: Mince the garlic and add it with 1 tablespoon of fresh thyme leaves - fry until fragrant. 5: Once the mushrooms are caramelizing, deglaze the pan with white wine. 6: When the wine has evaporated, add the flour and cook out for 2 minutes. 7: Prepare your stock, then add gradually, stirring as you go. 8: Add the miso paste and mustard, then leave to simmer on a medium-low heat until thickened (15-20 minutes). 9: Add the cream, stir well, and season to taste. 10: Tear the oyster mushrooms into strips, then fry in a hot oiled pan until crispy. 11: Ladle the soup into bowls, top with the mushrooms, fresh parsley, a swirl of cream, and a pinch of paprika. 12: Serve with buttered toast and enjoy.View original recipe