Soups & creams
Mushroom cream soup
Creamy soup of sauteed mushrooms with a touch of thyme.
VegetarianGluten-free
Ingredients
- 500 g cleaned mushrooms
- 1 onion, quartered
- 1 garlic clove
- 30 g butter
- 20 g extra virgin olive oil
- 500 g vegetable stock
- 100 g cooking cream
- 1 sprig of thyme
- Salt and pepper to taste
Step-by-step
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- Put the onion and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the butter and oil and saute 6 min/120°C/spoon speed.
- Set aside a few mushrooms to garnish and add the rest, chopped.
- Saute 8 min/Varoma/reverse/spoon speed.
- Add the stock, thyme, salt and pepper and set 12 min/100°C/speed 1.
- Remove the thyme, add the cream and blend 1 min/speed 5-10 progressively.
- Serve with slices of sauteed mushroom on top.
Tips
- Sauteing the mushrooms well keeps the cream from becoming watery.
- A splash of dry sherry in the sofrito adds depth.
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