TEXT RECIPE HERE: https://bit.ly/33I7vlb | SUBSCRIBE: https://bit.ly/2Of3oJD

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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