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Mushroom Cream with Celery, Leek, and Thyme
Victoria Cherniag Ruiz
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.
Reviewed by
Editorial Team of Kiwilimón
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Ingredients
8
Servings
7 tablespoons unsalted butter
8 cups button mushroom, chopped can be chopped in the processor
1 sprig celery, chopped (it’s 1 cup)
1 leek, (only the white part) chopped, yields 1 1/4 cups
1/2 cups flour
5 cups chicken broth
1 sprig thyme
1 cup button mushroom, sliced
1/2 cups whipping cream , not sweet
lemon juice , to taste
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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