Creamy Mushroom Soup

Try our take on this creamy classic.

• Course: Lunch

Ingredients

• 1 lb.  mushrooms
• ½  onion, chopped
• basil, two pinches
• thyme, one pinch
• 1 tbsp mushroom paste, or more to taste
• fresh parsley, chopped
• 1 tbsp.  Dijon mustard
• 2 tbsp.  garlic, crushed
• 2 tbsp.  roux (mixture of butter and flour heated until thickened)
• equal portions of water and 35% whipping cream
• salt and pepper, to taste
• wine, to taste

Preparation

1. Sauté onions, garlic and mushrooms. Add two generous pinches of basil and one pinch of thyme. Add mushroom paste (if you don't find mushroom paste in a local delicatessen, just add more mushrooms). Add mustard - it's one of the keys to making this soup delicious. It's a good idea to add your spices early on. That gives the flavour a chance to really soak in.
2. Add equal parts water and 35% whipping cream. Bring the liquid to a boil. Add wine and salt and pepper to taste.
3. In a separate bowl, mix rue with a bit of hot liquid, and beat until smooth. Add this roux mixture to the roux to thicken the whole soup. Serve in a bowl, sprinkled with a bit of parsley.