Cream of Mushroom Soup with Kiri

55 min

Light creamy soup with bella mushrooms and Kiri Cooking Cream


For the Soup

  • 400ml Kiri Cooking Cream
  • 340g bella mushrooms, sliced
  • 1 large onion, diced
  • 6 sprigs of fresh thyme
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 4 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1L chicken stock
Cream of Mushroom Soup with Kiri

Cooking steps

Prepare the Soup

  • 1In a large pot over medium heat, melt the butter. Add olive oil, onions, minced garlic and cook for 2 minutes while stirring.
  • 2Add mushrooms and thyme and cook for 3 minutes.
  • 3Add the flour, stir and cook for 10 minutes until the mushrooms are golden brown.
  • 4Add the chicken stock and cook for 30 minutes.
  • 5Remove the thyme sprigs and transfer the soup to a blender. Add the Kiri Cooking Cream and blend until the mixture is smooth.
  • 6Return the soup to the pot, season with salt and pepper and cook for 5 minutes. Serve with a swirl of cream and a sprinkling of fresh thyme.

Cooking steps