Creamy Mushroom Soup, a healthy French champignon soup made without cream and with a delicious touch of coffee. Surprise guests by serving in coffee cups and dust with unsweetened cocoa powder like a cappuccino. What makes the soup creamy? It's thickened using a roux.
In a large, high-sided pan, cook the onion over a medium heat in half of the butter without browning for about 5 minutes. Remove the onion from the pan, throw in the chopped mushrooms and sauté them until they give off all their liquid. Return the cooked onion to the pan.
Add the stock and leave to cook on the lowest heat uncovered until the liquid reduces by at least a quarter for about 30 minutes.
Meanwhile in a small saucepan, prepare the roux. Melt the rest of the butter and, using a balloon whisk, whisk in the flour for about 5 minutes until the mixture looks creamy. Quickly add the milk and continue to whisk until the sauce thickens. Whisk in some of the hot liquid from the soup then add to the bigger pot.
Blend the soup using an electric mixer or hand blender. Season to taste plus add the coffee granules, stirring to dissolve.
Optional: stir the truffle oil into the crème fraîche then add a mini dollop on each serving.
Notes
For some extra delicious fun, serve with my mini mushroom and truffle savoury macarons for the best creamy mushroom soup effect.Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.