Andaines Forest Cream of Mushroom Soup

Andaines Forest Cream of Mushroom Soup


  • 50g soft butter

  • 3 shallots

  • Juice of half a lemon

  • 1 branch of thyme

  • 1 bayleaf

  • 2 types of dried or fresh mushrooms (Boletto or Porcini) mushrooms (100g each)

  • 200g of portobello

  • 2 half litres of cream (half fat)

  • 1 half litre of vegetable or chicken stock

  • 1 clove of garlic

  • Nutmeg

  • Cornstarch

  • Salt and pepper


  • Peel the shallots and chop them finely

  • Wipe mushrooms using a moist paper towel and remove the stalks and rehydrate dry mushrooms in hot water for a few hours.

  • Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.

  • Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and stock and bring to a boil. Reduce the heat and simmer for 20 minutes.

  • Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.

  • Serve in warm bowls. Sprinkle with minced parsley.

Andaines Forest Cream of Mushroom Soup

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