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Mushroom Cream Soup 蘑菇忌廉湯


Fresh Brown Mushroom      600 g

Shallot                                   3 pcs

​Garlic                                     3 cloves

​Olive oil

Chicken or vegetable stock   500ml

Single cream                           100ml​


Cooking Steps:

  • Brush the mushrooms clean, then finely slice. 

  • Peel and finely slice the shallot and garlic.

  • Heat a splash of olive oil in a saucepan over a medium heat, add the shallot, garlic and mushrooms, pop the lid on and cook gently until softened.

  • Spoon out 2 tablespoons of mushrooms, and keep for later.

  • Pour the stock into the saucepan and bring to the boil over a medium heat, turn the heat down to low and simmer for 10 minutes.

  • Season to taste with salt and black pepper, then whiz with a stick blender until smooth.

  • Pour in the cream, bring just back to the boil, then turn off the heat.

  • Top with the reserved mushrooms and drizzle lightly with cream or extra virgin olive oil.

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