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Cream of mushroom soup with Parmesan wafers

Name: Cream of mushroom soup with Parmesan wafers
Cook time: 45 min
Yield: 4
Ingredients: 500g mixed fresh mushrooms; 45ml (3 tbsp) olive/avocado oil; 30ml (2 tbsp) butter; 1 onion, finely chopped; 1 carrot, finely chopped; 2 large leeks, chopped; 2 sprigs thyme; salt and freshly ground black pepper, to taste; 60ml (¼ cup) cake flour; 250ml (1 cup) dry white wine; 250ml chicken stock; 100g bacon bits, fried; 125ml (½ cup) fresh cream; 125ml (½ cup) milk; 45ml (3 tbsp) fresh flat-leaf parsley

May 6, 2016 (Last Updated: January 11, 2019)

TO DRINK: Ken Forrester Chenin Blanc 2009, with sufficient body as well as bright acidity to match the cream.

Print Recipe

Cream of mushroom soup with Parmesan wafers

Serves: 4

Cooking Time: 45 minutes

Ingredients

500g mixed fresh mushrooms
45ml (3 tbsp) olive/avocado oil
30ml (2 tbsp) butter
1 onion, finely chopped
1 carrot, finely chopped
2 large leeks, chopped
2 sprigs thyme
salt and freshly ground black pepper, to taste
60ml (¼ cup) cake flour
250ml (1 cup) dry white wine
250ml chicken stock
100g bacon bits, fried
125ml (½ cup) fresh cream
125ml (½ cup) milk
45ml (3 tbsp) fresh flat-leaf parsley

Instructions

Clean the mushrooms with a dry cloth and chop into bite-sized pieces.

Heat the oil and butter in a large pot and sauté the mushrooms, onion, carrot, leeks and thyme for about 5 minutes. Season.

Spoon a ladle of the mushroom mixture into a bowl and mix in the flour, stirring well to dissolve any lumps. Pour the flour mixture back into the pot together with the wine, stock and bacon and simmer for about 30 minutes.

Cool slightly and blend in a food processor, then return to a pot, stir in the cream and milk and heat through.

Serve hot, topped with the parsley and Parmesan wafers (see cook’s tip).