Directions
- 1Mince the garlic cloves.
- 2Dice the white onion.
- 3Sauté onions and garlic in butter in a pan.
- 4Chop the button mushrooms.
- 5Add button mushrooms into the pan and cook them down.
- 6Chop the shiitake mushrooms.
- 7Add shiitake mushrooms into the pan and cook them down.
- 8Deglaze with white wine.
- 9Add flour to the pan and cook through for 3-5 minutes.
- 10Add beef stock.
- 11Add thyme before covering and letting the soup simmer for 30 minutes.
- 12Add Worcestershire sauce.
- 13Add cooking cream.
- 14Slice bread into squares for croutons.
- 15Toast the bread with olive oil in a separate pan until crisp.
- 16Finish croutons with Parmesan cheese.
- 17Serve the mushroom soup in a bowl.
- 18Garnish the soup with cream and parsley.
- 19Add extra cooked mushrooms and croutons to the soup as topping.
Ingredients
- 10 pieces garlic cloves
- 1 piece white onion
- 2 packs brown button mushrooms
- 1 pack Shiitake mushrooms
- as needed chicken/beef stock
- 0.5 cup flour
- 0.5 stick butter
- 0.33 cup white wine
- 1 bunch thyme
- 2 tbsp worcestershire sauce
- 3 tbsp soy sauce
- 0.33 cup cooking cream
- to taste salt
- to taste pepper
- bread
- 3 tbsp olive oil
- to taste Parmesan
Equipment
pancutting boardknifeladlebowlplate
Tips
- Taste and measure ingredients with your heart.
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