This is one of those dishes that if you know a few basic cooking techniques you don’t really need a recipe. You just need to keep looking and tasting and adjusting along the way.
A few tips:
1. For the creaminess in this recipe I don’t feel it’s necessary to use butter and cream, I prefer to use olive oil for the roux and a dollop at the end of crème fraîche (mixed with yoghurt and loads of pepper) for creaminess.
2. Roux is used to thicken soups, sauces and stews and also adds a rich flavour. All you need to do is mix fat (in this case olive oil, but can be butter) with flour. Mix well and cook the flour without letting it burn for ± 3-4 minutes. After that you can add your liquid.
3. Sautéeing mushrooms: After adding to the pan, don’t stir too often, because this will cause too much liquid too release from the mushrooms. The trick to keep them crispy and caramelized on the inside but juicy on the inside is letting the part that’s touching the pan brown a bit before turning.
4. Don’t season until the soup has come together at the end, each stock is different, this way you know it won’t be too salty.
Creamy Mushroom Soup
- 2 tbsp olive oil
- 2 tbsp all purpose flour
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 750 g chestnut (or other) mushrooms, sliced
- 1 liter vegetable stock
- Pepper & Salt to taste
- 1/4 cup crème fraîche
- 1/4 cup yoghurt
- Chopped fresh parsley to serve
In a heavy based pan heat the olive oil on medium heat.
First add the onion and sauté until translucent and fragrant, ± 2 minutes.
Then add the garlic, sauté until translucent and fragrant, ± 2 minutes.
Add the mushrooms and spread out in the pan, let them sauté without stirring for ± 2 minutes on each side, this will help them brown better keeping the juices in the mushrooms.
Remove and set aside a few of the mushrooms for garnishing later.
Add the flour and make sure all the mushrooms are covered, continue to cook through for ± 2-3 minutes, until the flour is starting to brown a bit.
Add the stock, scraping all the goodness from the bottom of the pan, making sure there are no lumps left.
Simmer for ± 5 minutes, taste in between and season.
In the meantime make the creamy sauce: mix the yoghurt and the crème fraîche and season with a good amount of crushed black pepper.
Serve with fresh parsley, the creamy sauce and crispy croutons or fresh crusty bread