Cream of Mushroom Soup
"Thick and creamy #soup, with no cream, is velvety smooth and tastes incredibly rich and #aromatic."
photo by Laka
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄4 cup porcini mushroom, dried
- 1⁄2 cup hot water
- 2 tablespoons olive oil
- 2 onions, roughly chopped
- 2 garlic cloves, peeled, roughly chopped
- 250 g button mushrooms
- 100 g shiitake mushrooms, roughly chopped
- 150 g chestnut mushrooms, roughly chopped
- 50 g basmati rice
- 4 sprigs fresh thyme
- 800 ml vegetable broth from 1 vegetable bouillon cubes (or mushrooms cube)
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon coarse sea salt
- 1 tablespoon cream (for garnish)
directions
- Soak dried porcini mushrooms for 5 minutes in ½ cup hot water. Strain, but keep the water.
- Sauté onions and garlic in a soup pot for 3-4 minutes in olive oil, add the mushrooms and stir.
- Add rice, fresh thyme, hot vegetable broth and porcini water. Bring to the boil and then cook over low heat for 10 minutes.
- With the stick blender purée the soup to a desired consistency. Season with salt and pepper to taste.
- Serve with croutons and swirl in the cream.
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RECIPE SUBMITTED BY
Laka
Croatia
Food lover, wine and espresso drinker, chocolate addict. I love my family, my dog (when I have it) and my food processor. I cook every single day since I married and probably will until the day I die. I love to share my recipes that are straightforward to prepare, yet are exceptionally tasty and look so good. I hope you feel inspired by my recipes and that they find life in your kitchen!
