Cream of button mushroom soup
A mushroom and onion soup thickened with flour and softened with milk and cream.
Active time20 min
Cooking36 min
Total1 h
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Ingredients
- 500 g fresh button mushrooms
- 1 lemon
- 1 onion
- 3 tbsp unsalted butter
- 2 tbsp full-fat crème fraîche
- 250 ml whole milk
- 500 ml ready-to-use chicken stock
- 2 tbsp plain wheat flour
Preparation
Trim the earthy ends from the mushroom stalks and clean the mushrooms briefly. Cut into small pieces. Peel and chop the onion. Squeeze the lemon and reserve the juice.
500 g fresh button mushrooms1 lemon1 onion- knife
- chopping board
Melt the butter in a saucepan. Add the onion and mushrooms and cook over medium-low heat for about 15 minutes, stirring, until the mushrooms have released their liquid.
3 tbsp unsalted butter- saucepan
- spatula
Sprinkle in the flour and stir. Gradually add the stock and milk, stirring. Simmer gently for about 20 minutes, until the mushrooms are tender and the soup has thickened slightly. Stir regularly to prevent sticking.
250 ml whole milk500 ml ready-to-use chicken stock2 tbsp plain wheat flour- saucepan
- spoon
Remove from the heat and blend until smooth. Stir in the crème fraîche and lemon juice. Reheat gently for about 1 minute without boiling.
2 tbsp full-fat crème fraîche- saucepan
- hand blender
- spoon
Allergens
- Celery
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration