This recipe creates a rich and earthy mushroom soup. Fresh mushrooms are coarsely chopped and sautéed with shallots and herbs until their liquid evaporates. Combined with cream and chicken stock, the soup is then thickened with cornstarch for a velvety texture, seasoned, and finished with fresh parsley.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
For optimal flavor, ensure mushrooms release all their liquid and brown slightly before adding cream and stock; this concentrates their earthy notes. Clean mushrooms with a brush or damp cloth to avoid excess water absorption. When adding the cornstarch slurry, ensure it's well-dissolved in water first, then stir constantly as it simmers to prevent lumps and achieve a smooth consistency. A splash of dry sherry or a drizzle of truffle oil at the end can elevate the soup's complexity. Taste and adjust seasoning diligently before serving.