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Cream Soup (Mushroom Cream Soup) | Transcript of Chef Billy Parisi's recipe

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Chef Billy Parisi

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Ingredients

Mushroom (for soup) : 908g
マッシュルーム（トッピング用） : 170g
onion : 1 piece
無塩バター : 42g
おろしにんにく : 4片
白ワイン : 118ml
小麦粉 : 34g
チキンブイヨン : 2.84L
生クリーム : 355ml
塩胡椒 : 適量
Parsley (for soup) : 大さじ3
Olive oil (for soup) : 大さじ3
オリーブオイル（トッピング用） : 大さじ2
パセリ（トッピング用） : 適量
タイム : 適量

Time required

60minutes

Procedure

1) Cut the onions 00:17
Finely chop the onions.
2) Fry the onions 01:13
Heat the pan over low heat to melt the unsalted butter and fry the onions.
3) Cut mushrooms 02:06
Slice the mushrooms to the desired thickness.
4) マッシュルームを炒める 05:16
Add grated garlic to 2 and stir fry.
Add olive oil and mushrooms and fry.
5) Stir the ingredients 06:29
Add white wine and flour and let it blend into the whole.
Add chicken bouillon and stir in a blender.
6) スープを仕上げる 08:23
生クリーム、塩胡椒、パセリを加え、混ぜる。
7) トッピングを作る 08:52
Sprinkle olive oil in a frying pan and heat.
Fry the mushrooms for 4-5 minutes, add parsley and thyme.
Mix the whole thing, add toppings in the soup, and you're done.

Point

・ You can choose the type of mushrooms you like.
・ Before cutting the mushrooms, thoroughly clean the shades and shafts.
・ If there is no blender, use a mixer.
・ Milk may be used instead of fresh cream.
・ Recommended even if you add your favorite herbs.