Swiss brown mushroom soup
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Loading... - ethan riley
- 01 Sep 2022
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10 Ingredients
2 tbsp olive oil
20g butter
1 large brown onion, finely chopped
2 garlic cloves, crushed
600g Swiss brown mushrooms, sliced
1/2 cup dry white wine
2 1/2 cups Massel chicken style liquid stock
300ml pure cream
4 slices prosciutto, chopped
Crusty bread, to serve
Method Steps
Step 1
Heat 1 1/2 tablespoons oil and butter in a saucepan over medium heat. Cook onion, stirring, for 5 to 6 minutes or until softened. Add garlic and two-thirds of the mushrooms. Cook, stirring occasionally, for 5 to 7 minutes or until mushrooms are just tender. Add wine. Cook for 2 to 3 minutes or until almost evaporated. Add stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 15 minutes or until mushrooms are tender. Season with salt and pepper. Remove from heat. Using a stick blender, blend until smooth.
Step 2
Increase heat to medium-low. Add cream to mushroom mixture. Cook, stirring occasionally, for 6 to 8 minutes or until heated through (don't boil). Read More…
