Cream of mushroom soup with pine nuts
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Cream of mushroom soup with pine nuts
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INGREDIENTS
500 g Small mushroom(s)
800 ml Double cream
1 whole Shallot(s)
1 whole Garlic
6 pinch(es) Fine salt
6 Turn Freshly ground black pepper
30 g Pine kernel(s)
0.25 bunch Flat leaf parsley
50 ml olive oil
3 pinch(es) Piment d'Espelette
1000 ml Frying oil
 

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DIRECTIONS
01
Wash the mushrooms and cut into quarters

02
Peel and finely dice the shallot

03
Pick the parsley

04
Sweat the shallots with a drizzle of olive oil until soft

05
Add the mushrooms and the bouquet garni

06
Season with salt and pepper

07
Add the cream and 200ml of water, over and cook for 40 minutes over a low heat

08
Remove from the heat, pour into a food processor and blend until smooth

09
Pass through a fine sieve and check the seasoning

10
Place the pine nuts in a frying pan and toast until golden brown

11
Heat the vegetable oil and then lightly fry the parsley

12
Remove from the heat and drain on kitchen paper before seasoning with salt

13
Serve the soup with a sprinkling of toasted pine nuts, crisp parsley and piment d'Espelette.

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