Mushroom soup
- 4 pers
- 15 min preparation time
- Level Easy
- 35 min cooking time
Ingredients
- 500g button mushrooms
- 1 lemon
- 2 shallots
- 50g butter
- 50g flour
- 1 liter of chicken broth
- 20cl of heavy cream
- 2 tablespoons of Sainte Lucie chives
- 2 tablespoons of Sainte Lucie chervil
- Sainte Lucie pepper
Gourmet tip
The raw mushroom hash added at the end of cooking gives this soup even more texture and flavor.
Preparation
- Cut off the sandy base of the mushroom stems, then wash and dry them.
- Set aside one head to garnish the soup, then chop the rest and sprinkle with lemon juice.
- Peel and chop the shallots.
- Melt the butter in a saucepan and add the chopped mushrooms and shallots.
- Stir, cover, and cook for 10 minutes over low heat. Bring the broth to a boil.
- After cooking, dust the mixture with flour, then mix and pour in the hot broth before bringing to a boil while stirring. Finally, simmer for 15 minutes.
- Blend the soup in a blender and pour it back into the saucepan. Then add the heavy cream and whisk until thickened.
- Cut the mushroom cap that you set aside into very thin slices. Sprinkle with chives and chervil.
