Carl’s Cream of Mushroom Soup
Monday, 26 June 2017 — Carl Franklin
This simple soup is a great template for any kind of cream of roasted veggie soup. It’s essentially roasted mushrooms with garlic, some butter, and heavy cream. OK, it’s a little more complicated than that, but you can whip it up in about 30 minutes from scratch. Great on a cold day – or a hot + Read More
This simple soup is a great template for any kind of cream of roasted veggie soup. It’s essentially roasted mushrooms with garlic, some butter, and heavy cream. OK, it’s a little more complicated than that, but you can whip it up in about 30 minutes from scratch. Great on a cold day – or a hot day!
Print Recipe
Carl's Cream of Mushroom Soup
A simple creamy buttery mushroom soup that's sure to please.
Instructions
Chop up mushrooms so you end up with 3 cups chopped
Crush 4 cloves of garlic and chop fine
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Pick the leaves off a sprig of rosemary and chop fine
Add 1/4 cup of olive oil to a saucepan and saute' over medium low heat until mushrooms are tender (about 5 minutes)
Add 2 cups of chicken stock and increase heat to boiling, then lower to a simmer and reduce until just a little liquid is left (about 10 minutes)
add 4 tbsp of butter and 1 tbsp of onion powder and stir until butter has melted
Transfer to a food processor and whiz it up
Optionally add 1/2 tsp xanthan gum to thicken
Slowly add 1 cup of heavy cream to the mix and continue processing for 1 minute
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