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This soup is part of a series of French cuisine roux-based soups called the ‘crèmes’. The ‘creme’ soup uses a light bechamel as a base and is then combined with a puree vegetable(s). And of course as it’s French cuisine, more cream and milk are added to finish it off.
The result is a creamy and flavorsome vegetable soup that fails to disappoint. In this tutorial I use mushroom but you can play around using a single vegetable or combination of your liking.
Mastering the creme base recipe is a must for any home chef. It will open up a world of variations to elevate your cuisine.
to watch the consomme video:
Mushroom cream soup recipe:
INGREDIENTS:
500 grams of button mushrooms (finely chopped)
40 grams of butter
3 medium size shallot (finely chopped)
salt and pepper to season
200 ml of creme fraiche (or heavy whipping cream)
50 ml of milk
For the bechamel base:
40 grams plain butter
40 grams all purpose flour
half an onion pricked with 4 cloves
2 small bay leaves
a pinch of salt and pepper
800 ml of full cream milk (whole milk)
serve with croutons:
chopped parsley
this soup can be further enhanced with 2 table spoon of port wine or sherry wine to be added at the end.
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
MY FILMING EQUIPMENT:
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