Mushroom Soup
Mushroom Soup

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, mushroom soup. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Mushroom Soup is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Mushroom Soup is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have mushroom soup using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mushroom Soup:
  1. Get 2 Chinese Dried Mushrooms,
  2. Prepare 80 g Unsalted Butter,
  3. Make ready 1 Yellow Onion Finely Sliced,
  4. Get 1 Yukon Gold Potatoes Peeled Finely Sliced,
  5. Prepare 200 g Shiitake Mushrooms Finely Sliced,
  6. Make ready 200 g Swiss Brown Button Mushrooms,
  7. Get 1 Leeks White and Light Green Parts Only Coarsely Sliced,
  8. Make ready 1 Clove Garlic Finely Minced,
  9. Prepare 25 ml Vermouth / White Wine,
  10. Prepare 750 ml Vegetable Stock,
  11. Take 40 ml Heavy Cream,
  12. Prepare 20 ml Whole Milk,
  13. Make ready Pinch Sea Salt,
  14. Take Pinch Black Pepper,
  15. Take Pinch Cayenne,
  16. Prepare Parsley Finely Chopped, For Garnishing

Remove a large spoonful of the mushrooms and set aside on a plate as garnish. You can vary this fresh mushroom soup as much as you like by using different types of mushrooms, or just adding milk instead of cream. Try a pinch of grated nutmeg if you prefer it to cinnamon. Heat the butter in a heavy-based saucepan.

Instructions to make Mushroom Soup:
  1. Preheat oven to 160 degree celsius or 320 fahrenheit. - - Wack the dried mushrooms into the oven and roast until aromatic. - - Remove from oven. - - Transfer dried mushrooms into a spice blender.
  2. Blitz until powder form. - - Set aside. - - In a sauce pot over medium heat, add butter. - - Once butter has completely melted, add in onion and potatoes.
  3. Saute until the onions are translucent and the potatoes are soft. - - The potatoes should be soft enuff to be broken easily by a spatula. - - Add in mushrooms. - - Saute until the mushrooms start to caramelize.
  4. Add in leeks and garlic. - - Saute until aromatic. - - Deglaze the pot with vermouth, scrapping all the brown bites at the bottom of the pot. - - Add in vegetable stock and stir to combine well.
  5. Bring it up to a simmer. - - Reduce the heat down to low. - - Add in cream and milk. - - Stir to combine well.
  6. Continue cooking for about 5 mins. - - Taste and adjust for seasoning with salt, pepper and cayenne. - - Slowly and carefully transfer into a blender. - - You may reserve some mushroom slices for garnishing later. You may also have to do it in batches.
  7. Blitz until smooth. - - Return the soup back into the pot. - - Set aside. - - To serve, transfer soup into serving bowl. - - Garnish with the dried mushroom powder and parsley.

Try a pinch of grated nutmeg if you prefer it to cinnamon. Heat the butter in a heavy-based saucepan. Finely chop the shallots or leek, and. Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms.

So that is going to wrap it up for this special food mushroom soup recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!