A fan favourite soup for the university canteen is the mushroom soup (bospaddenstoelen soep / bopaso!). However, I dare say that this soup challenges it. In this recipe, I use crème fraiche, as I like how it adds a light taste of dairy to the recipe, without being too overpowering. If you like your soup to be even thicker, use a variant of heavy cream. Keep in mind that the American heavy cream translates best to slagroom in Dutch, which might be counterintuitive. Kookroom would also be suitable, but has a lesser fat percentage, meaning it will thicken your soup less.
Ingredients (4 people):
- 250 grams champignons (I prefer “Kastanje” over the regular white ones)
- 150 grams oyster mushrooms (or honestly, any type you prefer, you can also leave these out)
- 1.5 mushroom bouillon block, mixed into 750 ml boiling water
- 100 grams crème fraiche
- 50 grams of flour
- 5 twigs of fresh thyme, plucked
- 100 grams of butter
- 1 tbs olive oil
- 1 large white onion
- 1 ts paprika powder
- 2 cloves of garlic, minced
Instructions:
1. Cut the onion into dices and the mushrooms into slices.
2. Put a soup pan on the stove, on high temperature
3. Add the butter and olive oil to the pan
4. Add the onion
5. Cook the onion until it turns slightly translucent, then add the minced garlic and thyme.
6. Add the mushrooms in batches. Let it cook in between, when the first batch has reduced in size, add the next batch. Leave behind 80 grams of the oyster mushrooms.
7. When the mushrooms are thoroughly cooked, add in the flour, Mix well for and let it cook for 2 minutes. In the meantime, prepare your bouillon.
8. While mixing, add the bouillon in batches, until you see no clumps of flour.
9. Cook on high temperature until the soup boils, then bring down to a small simmer.
10. In the meantime, toast the remaining mushrooms in a pan with the paprika powder.
11. Cook until reduced to the thickness of your liking.
12. Add your soup to your bowl, place a dollop of crème fraiche in the middle (or a tablespoon of heavy cream in a swirl).
In need of a side dish?
Scored and sliced (in the middle), baby potatoes with skin make a perfect side dish if you mix them with 60 grams of parmesan and 30 grams of butter. Melt the butter and add the cheese, mix well. Dress an ovendish with the mixture and place your potatoes in the dish, scored side down. 250 degrees for 25 minutes (or 200 degrees for 30) in the oven and enjoy some cheesiness!