This Classic Cream of Mushroom Soup recipe takes just 30 minutes to make, yielding a rich, steaming bowlful of creamy mushrooms soup that is both light and hearty, perfect to enjoy for lunch on a chilly day. Made with creme fraiche instead of double cream and without butter or flour this soup lets the simple mushroom flavour shine through!
- 1/2 tbsp light oil
- 1 banana shallot
- sea salt
- 1 large garlic clove
- 1 large sprig thyme
- 250g (9 oz) chestnut mushrooms
- generous splash white wine
- 450ml (2 cups) vegetable stock (made with 1/2 stock cube)
- 1 1/2 tbsp creme fraiche
- freshly ground black pepper
- Heat the oil in a large saucepan over a medium heat. Peel and finely sliced the shallot before gently frying it for a few minutes until soft and just starting to colour with a good pinch of sea salt.
- Peel and either crush or finely grate the garlic clove before stirring it along with the thyme sprig into the cooked shallot. Cook for another minute more until aromatic.
- Meanwhile, wipe any bits of mud gently from the mushrooms – you won’t want to peel them here as they’ll lose flavour, or wash them as they’ll water down the flavour of the soup – and slice them.
- Add the mushrooms to the pot and cook for 8-10 minutes, stirring occasionally until cooked through and starting to colour and stick to the bottom of the pan.
- Add the stock, bring to the boil and turn down, allowing to simmer for 5 minutes.
- Stir in the creme fraiche, and fish out the thyme sprig. Blitz with a stick blender and season to taste with more sea salt and a very generous amount of black pepper before serving in warm bowls.