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Cream of Mushroom soup


  • 300 grams Mushrooms (Better use a variety of mushrooms)
  • 10 grams Garlic
  • 100 ml cream
  • Salt
  • Pepper
  • Cayenne Pepper
  • Paprika
  • 2 Tbsp Butter
  • 1 Tbsp Olive Oil


  • Separate the mushrooms tops and the stalks and slice the mushrooms and set aside.
  • Rough chop 250 grams mushrooms and pan fry in butter and olive oil with salt, pepper and cayenne till brown and crispy
  • In a large saucepan heat some olive oil and butter and fry the garlic.
  • Once the garlic starts to brown add the mushroom stalks and a handful of the sliced mushrooms
  • Season with a stock cube, pepper, paprika and cayenne. Mix well
  • Once the mushrooms release their water add about 300 ml of water
  • Blend the mixture in a blender till smooth
  • In the same pan heat 1 tbsp of butter and fry the rest of the 50 grams mushrooms
  • Once they release their water add in the blended mixture through a fine sieve.
  • Bring the mixture to a simmer and once the mushrooms are cooked through add the cream and turn off the stove
  • Garnish with cheese, the fried mushrooms and fresh basil.