Name: Creamy Mushroom Soup (Pilze Suppe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: German
Ingredients: 25 g unsalted butter; 1 medium onion, finely chopped; 2 cloves garlic, finely chopped; 400 g mixed fresh mushrooms, roughly chopped; button, chestnut, Swiss brown or porcini work well; 750 ml mushroom stock, good-quality mushroom or porcini stock; 250 ml double cream, or thickened cream; salt, to taste; freshly ground black pepper, to taste; 150 g fresh mushrooms, sliced; 15 g butter; 1–2 sprigs fresh thyme, leaves picked; salt and freshly ground black pepper, to taste; crusty bread or toasted sourdough, to serve

Method

Clean the mushrooms with a soft brush or damp kitchen paper, without soaking them. Roughly chop the 400 g of mushrooms for the soup, finely chop the onion and garlic, and slice the additional 150 g of mushrooms and set aside for the topping.
Melt 25 g butter in a large heavy-based saucepan over a medium heat. Add the onion and sauté for 4–5 minutes until softened and translucent. Add the garlic and cook for another minute, stirring frequently. Add the chopped mushrooms and cook for 5–7 minutes, stirring occasionally, until they soften and release their moisture. Let some of the liquid evaporate to concentrate the flavour.
12 mins
Pour in the mushroom stock and stir well. Bring to a gentle boil, then reduce the heat to low. Cover partially and simmer for about 20 minutes, stirring occasionally, until the mushrooms are completely tender.
20 mins
Remove from the heat and purée with a stick blender until completely smooth and creamy, or blend in batches in a countertop blender. For an extra-refined finish, pass the soup through a fine-mesh sieve.
Return the soup to the saucepan over a low heat. Pour in the cream, stir until thoroughly incorporated and warm gently for 3–5 minutes until heated through, without letting it boil vigorously. Season with salt and black pepper and adjust to taste. If the soup is too thick, add a little extra mushroom stock.
4 mins
While the soup is warming, melt 15 g butter in a frying pan over a medium-high heat. Add the sliced mushrooms in a single layer, in batches if necessary to avoid overcrowding. Fry for 5–7 minutes, turning occasionally, until golden brown and slightly crisp at the edges. Add the thyme leaves, if using, for the final minute and season with salt and pepper.
6 mins
Ladle the hot soup into warmed bowls. Arrange the fried mushrooms in the centre of each bowl, spoon over a little of the buttery juices from the pan and finish with a few thyme leaves and black pepper. Serve immediately with crusty bread or toasted sourdough.

Serving suggestions

Ladle the hot soup into warmed bowls. Arrange the golden fried mushrooms in the centre of each bowl, spoon over a little of the buttery juices from the pan and finish with a few thyme leaves and black pepper. Serve immediately with crusty bread or toasted sourdough.

Cook’s tips

Use a good-quality mushroom or porcini stock. Beef stock can overpower the delicate mushroom flavour; if it is all you have, use about 375 ml beef stock diluted with 375 ml water, or try a mild vegetable stock. A mixture of mushrooms such as chestnut, button, Swiss brown and porcini gives more depth. Clean mushrooms with a soft brush or damp kitchen paper rather than soaking them. Let the mushrooms cook properly with the onion and garlic before adding the stock, and fry the topping mushrooms separately for contrast. Store the soup in an airtight container in the fridge for up to 3 days and reheat gently, stirring, without boiling. For best results, fry the topping fresh just before serving.