Mushroom soup recipe

Standard

From the recipes that I’ve tried online so far, I kinda like this the best.

Ingredients
(Source : Noobcook.com, as reference)
50g Butter
2 Yellow Onion, chopped finely
1 Russet Potato (Optional)
2 tbsp Plain Flour
1L Chicken Stock
300g Portobello Mushroom
300g Fresh Shitake Mushroom
250g Fresh White Button Mushroom
5 to 6 pcs Dried Chinese Mushrooms, soaked overnight, chopped finely
4 to 5 Sprig Thymes or Sage
150ml White Wine
150ml Double Cream / Dairy Whipping Cream
Salt and freshly cracked black pepper to taste
for garnishing
some extra whipping cream
some spring onions or fresh parsley
Method
Do a quick rinse to the mushrooms. DO NOT soak the fresh mushrooms in the water. Chop Chinese mushrooms into fine pieces. Roughly chop the rest of the fresh mushrooms.
Heat a large stock pot over a medium heat and melt the butter. Add the chopped onions, give it a few stir. Add in diced potatoes and chopped Chinese mushrooms, give it a good stir, place a lid on top and let it sweat gently until the onions are softened, translucent and shrunken.
Stir in the flour and cook for one minute more, then gradually stir in the stock.
Add the mushrooms and bring to the boil. Looking at the total amount of 1kg mushrooms, it may seems like mushrooms overwhelmed. But they will shrink considerably when they are cooked.
Reduce heat, cover and simmer gently for about 20mins, until the mushrooms are tender. Stir in the thymes.
Remove 1/3 portion of the chunky mushroom soup, set aside.
Pour the remaining 2/3 portion of the mushroom soup into the blender or food processor, whiz until smooth.
Return the smooth blend and chunks back to the soup pot and stir in the white wine.
Add cream and season with salt and pepper.
Warm through, without boiling. Ladle into bowls and garnish with drops or swirls of cream. Enjoy!
Note :
The existence of flour is to thicken the soup.
By adding potatoes is to give the soup a good overall body, so as to reduce the usage of cream. However, adding potato is optional.
Remember to chop the Chinese mushrooms finely, so that it will cook well, as it takes longer time to cook and gives flavour faster.

Taken from http://annieliciousfood.blogspot.sg/2014/04/the-real-cream-of-mushrooms-soup.html?m=1

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