Preparation
- Cut the mushrooms into small dice. Melt the butter in a large pan over medium heat and soften the onion and garlic in it for about 5 minutes without letting them colour.
- Add the mushrooms and cook for 10 minutes, stirring regularly; they should turn soft but not brown.
- Sprinkle over the flour, stir in for 1 minute, then pour in the stock. Add the bay leaf, bring to the boil and simmer gently, uncovered, for about 15 minutes.
- Remove the bay leaf and blend the soup completely smooth with a hand blender.
- Stir in the cream, heat the soup gently for 5 minutes, stirring, and season with salt and pepper.
- Serve sprinkled with parsley and with baguette on the side.
Drink with it
Red wine · excellent match
Pinot Noir or Spätburgunder, lightly chilled
Earthy forest notes and fine tannins combine with the mushroom umami without drowning out the cream.
Which wine pairs with food? A simple approach to choosingWhite wine · excellent match
Lightly oaked Chardonnay, for example from Burgundy or Baden
The creamy richness and buttery note of oak ageing mirror the cream and butter, while the acidity keeps the soup fresh.
Fortified wine · good match
Amontillado, dry, lightly chilled
Nutty, oxidative notes and a salty hint amplify the mushroom umami.
Port wine: understanding Ruby, Tawny, and VintageDark beer · good match
Munich Dunkel (dark lager)
Bready malt notes pick up the earthy mushrooms, and the carbonation lightens the cream.
Which beer goes with food? More than just pils with barbecue