Making your own cream of mushroom soup is very easy, and much more delicious than the stuff from a can. There are two important things to keep the soup as white as possible, instead of dull and brownish. First, use the freshest mushrooms you can find, because they will be very white and the spores (dark part of the mushrooms) are still small. Older mushrooms tend to be darker with larger spores. And second, cook everything on very low heat, so that it doesn’t colour. And, as is important with all soups, make sure you serve the soup really, really hot. Lukewarm soup is just disgusting.
Cream of mushroom soup (4 plates/bowls)
knob of butter
2 shallots, chopped
1 clove of garlic, chopped finely
250 gram mushrooms
1 glass of white wine
500 ml vegetable stock
100 ml cream
salt and pepper
optional: ham or bacon
optional: chopped chives
Melt the butter in a cooking pot on medium heat. Add the shallots and garlic, cook on low heat until soft and translucent. Don’t let it colour!
Put aside a few slices of mushroom. Add the rest of the mushrooms, cook on low heat while stirring occasionally until soft. Add the wine, leave to boil for a minute to cook of the harsh taste of the alcohol. Then add the stock. Boil for a few minutes to completely cook the mushrooms.
Turn of the heat and use a hand-held blender to blend the soup until smooth.
Turn the heat back on and add the cream and the slices of mushroom you put aside. Season with salt and pepper to taste. Heat until everything is warmed through.
Scoop into plates and garnish with the ham or bacon, and chives (if using). Serve immediately in warmed soup plates or bowls.