Cep Mushroom Soup Recipe

Name: Cep Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsalted butter (sweet); 1 leek, white part only, chopped; 1 shallot, chopped; 2 cups porcini mushrooms, thickly sliced (aka cep mushrooms); 1/4 cup plain flour (all-purpose); 1/2 cup double cream (heavy); 1 tablespoon chopped fresh parsley; salt & fresh ground pepper; For the Stock (use 4 cups of this stock for recipe); 1 1/4 lbs chicken wings; 1 small onion, chopped; 1 leek, green part only, chopped; 6 1/4 cups water

Servings: persons

1/4 cup unsalted butter (sweet)
1 leek, white part only, chopped
1 shallot, chopped
2 cups porcini mushrooms, thickly sliced (aka cep mushrooms)
1/4 cup plain flour (all-purpose)
1/2 cup double cream (heavy)
1 tablespoon chopped fresh parsley
salt & fresh ground pepper
For the Stock (use 4 cups of this stock for recipe)
1 1/4 lbs chicken wings
1 small onion, chopped
1 leek, green part only, chopped
6 1/4 cups water

1
To make the stock, preheat the oven to 400 degrees farenheit. Put the chicken wings, onion and leek in a roasting pan and roast in the oven for about 23 min until golden brown. Discard any residual fat in the pan and pour 350ml/ 12fl oz/ 1 1/2 cups of the water. Place the pan on top of the stove and bring the liquid to the boil, stirring all the time to incorporate the residue on the bottoom of the pan.
2
Transfer both the chicken and pan juices to a clean pan. Top up with the remaining water and add the vegetables. Bring to the boil then reduce the heat and simmer for 40 min minutes to 1 hour. Strain the juices into a jug. (This should yield about 1 litre / 4 cups of stock.
3
To make the soup, heat the butter in a large pan, add the leek, shallot and mushrooms and fry until the beginning to soften. Stir in the flour and cook over low heat for 30 seconds. Add about 1/3 of the stock and, stirring all the time bring to the boil. Reduce the heat and simmer for 3-4 minutes, then add the remaining stock. Season the soup to taste with salt and pepper.
4
Stir the cream and chopped parsley into the soup and heat gently. Pour into individual serving bowls and serve hot.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup unsalted butter (sweet), 1 leek, white part only, chopped, 1 shallot, chopped, 2 cups porcini mushrooms, thickly sliced (aka cep mushrooms), and more.

Yes, Cep Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cep Mushroom Soup

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