Creamy Mushroom Soup

Creamy Mushroom Soup Recipe

Ingredients (for 4 bowls)

2 tablespoons olive oil

2 shallots (sliced)

1 celery stick (sliced)

800g mushrooms (sliced)

200g potatoes (diced)

1 litre vegetable stock

150ml cream*

Salt, pepper

Optional: finely chopped parsley

1. Put the olive oil in a large saucepan (or soup pot) over a medium heat. Add the sliced shallots and stir for 3 minutes. Add the celery, mushrooms and potatoes and cook for another 5 minutes, stirring occasionally.

2. Pour in the vegetable stock (it should cover the vegetable pieces) and bring to a boil. Reduce the heat, cover and simmer for 15 minutes (check that the potato dice are tender).

3. Remove a few ladles worth of stock and keep it aside in a bowl. Puree the soup with a blender (I use a hand held one) until smooth. Add some of the stock back in and stir after each time until you are happy with the consistency (some of us like thick soup, some prefer it thinner). 

4. Put the pot back on a low to medium heat, stir in the cream and cook for another 3 to 4 minutes. Season to your liking with salt and pepper.

Divide the soup between 4 bowls. Sprinkle with finely chopped parsley (optional) and serve with buttered crusty bread. Et voilà!

Notes:

* Choose a vegetal cream for a vegan version of this soup.

Bon appétit!