Founder of @Umami Sans Frontières
Expense
Preparation
Baking time
Rest time
For 4 people:
1/ Prepare the Mushrooms: Clean the mushrooms with parchment paper and slice them. Set aside about 4 pieces—these will be stir-fried later for decoration.
2/ Prepare the Stock: In a pot, heat 750ml of water, then add the bouillon to make stock.
3/ Chop the Vegetables: Finely chop the onion and parsley.
4/ Sauté the Onions and Mushrooms: In a separate (main) pot, melt 1-2 tablespoons of butter, add the onions, and stir-fry. Then, add the mushrooms and continue stir-frying.
5/ Add the Flour: Sprinkle in the flour little by little, mixing well to combine.
6/ Simmer the Soup: Pour in the prepared stock and let it simmer for about 20 minutes.
7/ Blend Until Smooth: Turn off the heat and remove the pot from the stove. Use a hand blender to blend the soup into a smooth purée.
8/ Add the Final Touches: Return the pot to the heat, add the fresh cream, and season with salt and pepper to taste.
9/ Prepare the Garnish: In a separate frying pan, melt the remaining butter and fry the reserved 4 mushroom slices until golden brown.
10/ Serve and Enjoy: Ladle the soup into plates, then top with the fried mushrooms and chopped parsley.
★Pair with toasted baguette or bread. Or you can top it with croutons.
★Butter is recommended because it brings out the flavor and richness, but you can also use margarine.
Founder of @Umami Sans Frontières
