Creamy Mushroom Soup

Featuring a melange of mushrooms, this hearty and comforting soup is a cold weather classic. It captures the pure essence of mushrooms, with earthy flavours enhanced by a drizzle of truffle oil.

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

Rating
1 Star2 Stars3 Stars4 Stars5 Stars
Loading...
Have you tried this recipe?
Click the stars to rate it.
Share this recipe
Print
Email this recipe

INGREDIENTS

  • 2 Tbsp. butter
  • 2 leeks, washed and chopped
  • 4 garlic cloves, chopped
  • 400g mixed mushrooms, reserving a few
  • 2 cups chicken stock
  • 1 cup cream
  • Salt and freshly ground white pepper
  • Truffle oil, to drizzle (optional)
  • Black and white sesame seeds, to sprinkle (optional)

METHOD

Melt the butter in a Le Creuset 24cm Signature Round Casserole over a low heat and gently sauté the leeks and garlic until soft.

Chop the mushrooms roughly. Add to the leeks and cook on a high heat for 3 minutes. Pour in the stock and cook for a further 5 – 10 minutes.

Transfer to a blender and blitz in batches until creamy.

Warm the cream slightly and add to the puréed mushroom soup. Season and heat through.

Serve with some of the extra mushrooms that have been fried, along with a drizzle of truffle oil.

RECOMMENDED PRODUCTS