Cream of Mushroom Soup

16 July 2022 Oyster River Mushrooms
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Recipes
Cream of Mushroom Soup
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Cream of Mushroom Soup

Recipe by GroCycle
0.0 from 0 votes
Course: Main, SideCuisine: American
Servings

2

servings

This creamy classic is hard to beat.

Ingredients

  • 1/2 lb Oyster mushrooms

  • 1/4 lb Chestnut mushrooms

  • 3 Tbsp Olive oil

  • 1 Tbsp Butter

  • 3 Shallots, diced

  • 2 Garlic, sliced

  • 1 cup White Wine

  • 750 ml Vegetable or Chicken stock

  • 3/4 cup Crème Fraiche

  • Handful of chopped chives or parsley

Directions

  • Heat a heavy saucepan on a medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter. Add the mushrooms and fry in batches, so as not to overcrowd the pan. Remove them and set aside on a plate when brown at the edges.
  • Add another tablespoon of oil to the same pan and fry the shallots on a low-medium heat for 6 or 7 minutes until soft. Add the garlic and cook for 2 minutes.
  • Add the wine and boil down for 2 minutes to a glaze. Then add 300ml of the stock and boil down again for another 3-4 minutes. Add all the mushrooms back in with the rest of the stock and simmer for 5 or so minutes until they are nice and tender.
  • Add the wine and boil down for 2 minutes to a glaze. Then add 300ml of the stock and boil down again for another 3-4 minutes. Add all the mushrooms back in with the rest of the stock and simmer for 5 or so minutes until they are nice and tender.
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