Cream of shaggy mane soup

  • Preparation: 20 min
  • Cooking: 20 min
  • Portions: 4


     500 g of whole white shaggy mane mushrooms

     30 g (2 tsp) onion, finely chopped

    500 ml (2 cups) chicken stock

    250 ml (1 cup) cream, 15 %

    60 g (4 tsp) butter

    60 g (4 tsp) flour

    Salt and pepper

    Chopped parsley, to garnish



Chop the mushrooms finely with a knife.

In a heavy saucepan, melt butter, add onions and sauté for 2 minutes.

Add mushrooms and continue cooking for 2 minutes.

Stir in the flour and then slowly add the heated broth, stirring with a whisk. Add salt and pepper.

Simmer over low heat for 15 minutes.

Add the cream and cook for 5 minutes. Serve the soup garnished with fresh parsley.

Note: Shaggy manes are difficult to preserve; the only way to conserve them is freezing, but the result is unsatisfactory. It is best to eat fresh.