High-Class Cream of Mushroom Soup

From a YouTube video Watch the original

Ingredients

• 1 onion, peeled and roughly chopped
• Olive oil
• 2 tablespoons of butter
• 1/4 cup of all-purpose flour (30 grams)
• 1 cup of cognac or any brandy (240 ml)
• 2 cups of plain water
• 1 ounce of dried mushrooms (30 grams)
• 4 cups of water (almost a liter)
• Worcestershire sauce
• Pepper
• 1 pound of fresh mushrooms (about half a kilo)
• Garlic cloves
• Salt
• 1 cup of cream (240 ml)

Instructions

1. In a pot on reasonably high heat, add some olive oil and stir in the chopped onion until soft and starting to brown.
2. Add in the butter and flour to make a roux and gently brown it for a few minutes.
3. Deglaze the pan with cognac and slowly mix in plain water.
4. Add in the dried mushrooms and simmer on low heat for at least a half hour.
5. In a separate pan, sauté the fresh mushrooms with garlic until golden brown.
6. Puree the soup base with a stick blender and pass it through a fine sieve for a silky smooth texture.
7. Add in the sautéed mushrooms and cream, and boil gently until the cream thickens up a bit.
8. Season with salt and pepper to taste.
9. Serve hot with fresh herbs on top, such as tarragon, parsley, or thyme.

Converted from YouTube ·