Botannix Mushroom Soup

A yummy mushroom soup sure to impress!

  • 300g fresh thinly sliced button mushrooms
  • 200g fresh thinly sliced portobello mushrooms
  • 1/4 cup of butter
  • 1/3 cup of plain flour
  • 4 cups of chicken stock
  • 3 cups of water
  • 1/2 teaspoon of fresh or dried thyme leaves
  • 1 large bay leaf
  • 1/4 cup spring onion finely chopped
  • 2 large egg yolks
  • 1/2 cup of cream
  • 1/2 teaspoon of white pepper
  • fresh parsley leaves to garnish
  • Rinse the mushrooms in cold water and pat dry with paper towels.
  • Slice the mushrooms thinly.
  • Melt the butter on medium heat in a large pan.
  • Add mushrooms and saute for 5-6 mins until most of the liquid from the mushrooms has mostly evaporated.
  • Sprinkle flour over the mushrooms and cook for 1 minute stirring often.
  • Gradually stir in the chicken stock and water and bring to boil. Boil for 5 mins, and stir often so the soup doesn't stick to the bottom of the pan.
  • Add Thyme, Bay Leaf and Spring Onions.
  • Reduce heat, cover and simmer for 20mins.
  • Remove Bay Leaf.
  • Whisk together the egg yolks and cream in a mixing bowl.
  • Slowly add 1 cup of the soup to the mixing bowl whisking until it's all mixed in. This prevents the egg yolks from cooking.
  • Return the mixture to the soup pan whisking while adding.
  • Heat over a low heat for 5 mins.
  • Add white pepper to taste.
  • Serve soup garnished with parsley.

Recipe courtesy of Cafe Botannix at Palmers New Plymouth

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