Cream of mushroom soup

Preparation stepsTotal time: 35 min

1. 1

   Clean6 min

   

   Brush the mushrooms and slice them. Finely chop the onion and garlic. Weigh everything first, then cut pieces of the same size so they cook evenly. Keep the trimmings aside until the end, in case you need to adjust. Amounts for this step: 500 g button mushrooms; 1 onion.

2. 2

   Sweat8 min

   

   Sauté them for 8 minutes until they release their water. Heat the fat over medium heat without letting it smoke. Stir so everything colors evenly: golden, never black, or it turns bitter.

3. 3

   Simmer15 min

   

   Add the stock and cook for 15 minutes. The liquid should simmer, not boil. Stay close for the first few minutes to set the heat, then check that nothing sticks to the bottom. Amount for this step: 75 cl stock.

4. 4

   Smooth6 min

   

   Blend, stir in the cream and parsley, then season with salt and pepper. Blend in short pulses, scraping down the sides. Taste, adjust the salt and pepper, and thin with a little liquid if it is too thick. Amount for this step: Parsley.