Yep, even on the Costa del Sol, we know the autumn season. Cold, wind and rain ….
In Belgium we would already spontaneously light the fireplace, put on wool socks and stir up the romance with some candles. 🙂
But we are not in the goats’ wool socks movement, so we leave them out.
Ok, it is not that bad, but it is the ideal weather for a nice hot bowl of creamy mushroom soup. And oh yes, the candles are burning !!
Check out our recipe:
INGREDIENTS FOR 4 PEOPLE
500 gr Parisian mushrooms
1 sprig of thyme
1 sprig of rosemary
3 cloves of garlic, in pieces
10 thin slices of smoked bacon, in strips
1 shallot, finely chopped
400 ml of cream
250 ml chicken broth
1 tbsp chopped parsley
olive oil
salt & pepper
PREPARATION:
Cut the Parisian mushrooms into slices. Fry them in a dash of olive oil together with a sprig of thyme, a sprig of rosemary and the clove of garlic. Season with enough salt and pepper.
If you have a luxury soup in mind, you can flambé the mushrooms with some cognac. Be careful, do not do this under your hood!
Fry the bacon strips with the shallots crispy in a saucepan, adding butter or olive oil is not necessary! You will see that enough fat is released from the bacon. Let the bacon and the shallot drain on kitchen paper.
Remove the thyme and rosemary from the pan with the mushrooms. Then moisten the mushrooms with the cream and the chicken broth. Bring to boil.
Mix the mushroom soup smooth.
If you wish, you can pass the soup in a strainer. Not everyone likes to have ‘chunks’ in his soup.
If you choose this version, put your mixer in the soup afterwards. The result is a fresh but especially tasty mushroom cream soup!
SERVING:
Pour the mushroom soup into a soup bowl. Sprinkle with the crispy bacon cubes, finely chopped parsley and a few slices of raw mushroom.
Bon apetit!
