Name: Mushroom soup with herbed creme fraiche
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 4
Ingredients: Mushroom soup; 80 gram butter; 3 french shallots, chopped finely; 1 trimmed celery stalk, chopped finely; 2 cloves garlic, crushed; 400 gram flat mushrooms, chopped finely; 300 gram button mushrooms, sliced thinly; 200 gram swiss brown mushrooms, sliced thinly; 1/3 cup (80ml) dry sherry; 1.5 litre (6 cups) salt-reduced chicken stock; salt and freshly ground black pepper; Herbed creme fraiche; 200 millilitre carton creme fraiche; 2 tablespoon chopped flat-leaf parsley; 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh chervil

Mushroom soup with herbed creme fraiche

This delicious creamy soup is packed full of earthy mushroom flavour, making the perfect lunch or light dinner in the cooler months.

Mushroom Sauce with herbed Creme Fraiche

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Serves 4

Prep

35M

Cook

35M

Total

1H 10M

Ingredients

Mushroom soup

80 gram butter

3 french shallots, chopped finely

1 trimmed celery stalk, chopped finely

2 cloves garlic, crushed

400 gram flat mushrooms, chopped finely

300 gram button mushrooms, sliced thinly

200 gram swiss brown mushrooms, sliced thinly

1/3 cup (80ml) dry sherry

1.5 litre (6 cups) salt-reduced chicken stock

salt and freshly ground black pepper

Herbed creme fraiche

200 millilitre carton creme fraiche

2 tablespoon chopped flat-leaf parsley

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh chervil

Method

1.Heat butter in a large saucepan, add shallots, celery and garlic; cook, stirring, over low heat until soft but not coloured. Add the mushrooms, cook, covered, for 15 minutes, stirring occasionally.

2.Add sherry, bring to the boil; boil for 1 minute. Add stock, bring to the boil; reduce heat, simmer, covered, for about 20 minutes or until mushrooms are tender.

3.Remove pan from heat. Cool mushroom mixture slightly, then blend or process half the mixture until smooth. Return to saucepan with remaining mushroom mixture. Stir over low heat until hot. Season to taste with salt and pepper.

4.Meanwhile, to make herbed creme fraiche, combine creme fraiche and herbs in small bowl; mix well.

5.Spoon soup into serving bowls, top with herbed creme fraiche.

You can use any combination of mushrooms totaling 900g.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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