Velvety mushrooms

Ideal upon the return of the first autumn evenings, the mushroom soup is fragrant and smooth.

It is suitable as input that’in small appetizer or jar.

Ingredients for 4 people:

  • 500 g of Paris mushrooms
  • 40 cl milk
  • 60 g ofonion chopped
  • 1 half chicken stock
  • 2 c. tablespoons flour
  • 2 c. tablespoons of cream (30% mat. gr.)
  • 4 pinches parsley
  • 1 knob of butter
  • Salt and pepper.

Cream of mushroom soup recipe

  • Wash the mushrooms, cut them into pieces.
  • Make blondir onion in a pan with butter.
  • Add the mushrooms and parsley, cook over low heat for 15 minutes covered.
  • Heat the chicken broth in 30 cl of boiling water, add a pinch of salt and pepper.
  • Pour the flour over the mushrooms, stir and add the broth and milk.
  • Cook 15 minutes, uncovered.
  • At the end of cooking, mix everything.
  • Add cream and mix.

Serve velvety hot fungi

Bon Appetite!

Credit: © MarqueRepere-Francesca Mantovani