No Croutons Required – Double Mushroom Soup

10. April 2008
Author:


Lisa’s Kitchen invites foodie bloggers to a special vegetarian soup event – No Croutons Required – and for April she chose mushrooms as the ingredient to be featured, allowing salads with mushrooms as alternative option.

I love mushrooms, and among my favorite soups are potato soup and lentil soup with mushrooms, there is a vegetarian (yeast-based) funghi porcini soupbase in my part of the world, which is simply to die for, but this time I wanted to play things low-carb, which is why I came up with this soup:

Double Cream of Mushroom Soup

The “double” applies as well to the mushrooms as to the cream.

Ingredients

  • 250 g / 8 oz white button mushrooms
  • 1 onion
  • 1/2 lemon
  • a tablespoon of herbes de Provence
  • salt & pepper
  • a little butter
  • 250 g / 8 oz brown button mushrooms (crimini)
  • a little olive oil
  • a handful of dried boletus / porcini mushrooms
  • vegetable stock, about 800 ml
  • 200 ml cream
  • 100 g cream cheese, softened
  • chopped herbs (parsley or chervil)

Method

First you need to soak the dried porcini with a little hot (boiling) water, about half a cup or so. Meanwhile, finely chop the white mushrooms and sprinkle with lemon juice, this adds to the flavor later. Dice the onion. Melt the butter in a large pan, and sauté the onion until soft, add the mushrooms and stir for 8-10 minutes, sprinkling with the Provencal herb blend. Add cream and stock and dried porcini with soaking liquid (maybe you need o strain this first, the porcini I use are clean enough to skip this step), bring to a boil and simmer for 15 minutes.

Let cool, and puree the soup in a blender.

Coarsely chop the brown button mushrooms and sauté them lightly in olive oil – they should not soften.

Reheat the soup, stir in the cream cheese. Serve and ladle brown mushrooms into each serving, top with chopped parsley or chervil.


Tags: , , , , ,

2 Responses to No Croutons Required – Double Mushroom Soup

  1. 10. April 2008 at 8:47

    Deine Pilzcremesuppe klingt ja sehr fein! Die getrockneten Steinpilze geben sicher ein besonders kräftiges Aroma. Muss ich testen!

  2. 10. April 2008 at 9:46

    Heute mal in Englisch.. fein fein :-)

    Das Foto der Suppe sieht schon total köstlich aus…. lecker!

Add Comment Register



Hinterlasse eine Antwort

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind markiert *

Protected with IP Blacklist CloudIP Blacklist Cloud

Bento-Boxen

I Do



Projekt Kim Chi. Teilnahme bis 21. April 2014

Letzte Kommentare