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Mushroom bisque soup (sopa de champiñones)

Other delicious soup recipe.
 Apparently I move between soups and desserts, but no, we really do everything but when a soup is as rich as this one, it's worth taking pictures and publishing it.

In fact, I have other recipes waiting for post, but as spring will  arrive in the northern hemisphere, I would prefer to share it now.
Here the summer is  almost over and my favorite season is here soon : autumn.
But I have already told you that I eat soups almost all year round.
And I love it....

Adapted from : Victoria Classic (Cherished recipes)


1 tablespoon olive oil
1/2 cup chopped green onions
1 tablespoon minced garlic
1 1/2 cups baby  mushrooms 
2 cups veggie (or chicken) stock
HERE a recipe for veggie stock
1 teaspoon lemon zest
1 tablespoon lemon juice
2 cups heavy cream
1/2 cup dry white wine
1 teaspoon fresh thyme or  rosemary

Garnish : thyme, sauteed mushrooms or lemon ribbons


Heat olive oil  in a large stockpot over medium heat.
Add green onions, garlic and mushrooms, cook until mushrooms begin to brown  about 5 minutes.

Add veggie stock,  and thyme or rosemary and  bring to a simmer.
Whisk in lemon zest, lemon juice, cream and wine .
Discard thyme and transfer soup to a blender in small batches and puree in high speed until smooth and thick.
Season with salt, taste and simmer over medium heat about 6 to 8 minutes.
Garnish with sauteed mushrooms or some chopped herbs.

print recipe here

en español

Sopa de champiñones

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