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Recipe of Mushroom Cream with Celery, Pore and Thyme

Mushroom Cream with Celery, Pore and Thyme

45 mins
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An elegant soup with a delicious flavor. You can use all kinds of mushrooms or mushrooms. Instead of the drops of lemon juice you can also put sherry dry and is very rich.


8 portions
  • 7 tablespoons butter
  • 8 cups mushroom, chopped can be chopped in the processor
  • 1 branch celery, chopped (it's 1 cup)
  • 1 leek, (only the white part) chopped, comes out 1 1/4 cup
  • 1/2 cups flour
  • 5 cups chicken soup
  • 1 branch thyme
  • 1 cup mushroom, in slices
  • 1/2 cups whipping cream, no dilce
  • lemon juice, to taste
  • black pepper


Melt 6 tablespoons butter in a pot over medium heat.
Add the 8 cups of chopped mushrooms, celery, and pore. Cook moving frequently until they are soft, about 6-8 minutes.
Add the flour and cook, moving without stopping another 3-4 minutes.
Add the chicken broth little by little, stirring with a balloon whisk.
Put the thyme sprig and wait for it to boil. Cook another 30 minutes.
Meanwhile, melt the other tablespoon of butter in a pan. Add the sliced ​​mushrooms and cook about 5 minutes. Reserve.
Remove the sprig of thyme from the pot. Put all the soup in the blender or food processor and make it puree.
Return the soup to the pot over low heat. Add the whipping cream, and season with salt, pepper and a little lemon juice.
Serve in bowls and decorate with mushrooms in slices already cooked.


Once you add the cream and lemon, do not let the soup boil again so it does not lose its consistency.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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