Mushroom Cream with Celery, Leek, and Thyme

An elegant soup with a delicious flavor. All kinds of mushrooms or champignons can be used. Instead of drops of lemon juice, dry sherry can also be added, and it tastes great.
Ingredients
8
Servings
  • 7 tablespoons unsalted butter  7 tablespoons unsalted butter
  • 8 cups button mushroom, chopped can be chopped in the processor
  • 1 sprig celery, chopped (it’s 1 cup) 1 sprig celery, chopped (it’s 1 cup)
  • 1 leek, (only the white part) chopped, yields 1 1/4 cups 1 leek, (only the white part) chopped, yields 1 1/4 cups
  • 1/2 cups flour  1/2 cups flour
  • 5 cups chicken broth  5 cups chicken broth
  • 1 sprig thyme 1 sprig thyme
  • 1 cup button mushroom, sliced
  • 1/2 cups whipping cream  , not sweet 1/2 cups whipping cream , not sweet
  •  lemon juice  , to taste lemon juice , to taste
  •  pepper pepper
Preparation
45 mins
0 mins
Low
  • Melt 6 tablespoons of butter in a pot over medium heat.
  • Add the 8 cups of chopped mushrooms, celery, and leek. Cook, stirring frequently, until softened, about 6-8 minutes.
  • Add the flour and cook, stirring constantly for another 3-4 minutes.
  • Gradually add the chicken broth, stirring with a whisk.
  • Add the sprig of thyme and wait for it to boil. Cook for another 30 minutes.
  • Meanwhile, melt the other tablespoon of butter in a skillet. Add the sliced mushrooms and cook for about 5 minutes. Set aside.
  • Remove the sprig of thyme from the pot. Put the entire soup into a blender or food processor and puree.
  • Return the soup to the pot over low heat. Add the heavy cream, and season with salt, pepper, and a little lemon juice.
  • Serve in deep plates and garnish with the cooked sliced mushrooms.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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