Mushroom Soup

No one can resist a bowl of this warm, creamy and filling French autumn classic.

Recipe by Philippe Orrico, chef and director of Upper Modern Bistro.

Prep Time and Cook Time
15 minutes, 1 hour

Ingredients
(2-4 servings)
• Button mushrooms (300g)
• Shitake mushrooms (300g)
• White onions (1 piece)
• Garlic, crushed (3 cloves)
• Mushroom, vegetable or chicken stock (500ml)
• Fresh thyme, to taste
• Cream (500ml)
• Milk (500ml)
• Butter or olive oil (50g)
• Salt (2g)
• Black pepper (1g)
• Zest of 1 lemon

Steps

1. Prep mushrooms and onions
   • Remove the stems of the shitake mushrooms and wash under running water to remove dirt. Slice thinly.
   • Wipe the whole button mushrooms (do not wash) and slice thinly.
   • Thinly slice the white onion.
2. Cook the onion
   • In a large saucepan, warm the butter or olive oil and cook the onions, garlic and thyme until the onions are soft.
3. Cook the mushrooms
   • Add the mushrooms and cook until the water has evaporated.
4. Add stock
   • Bring the stock to a simmer until reduced by half. Add the salt.
5. Add cream
   • Add the cream and milk. Simmer on very low heat for an hour.
6. Blend and strain
   • Pour the soup into a blender and blend until smooth.
   • Strain for a smoother texture.
   • Season with salt, pepper and lemon zest to serve.