Mushroom Soup
Mushroom Soup

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, mushroom soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Boxed meals, side dishes and more. Mushroom soup is the ultimate comfort food. With switched-up ingredients and creative twists, these popular variations elevate this classic from familiar to fabulous. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves.

Mushroom Soup is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Mushroom Soup is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook 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. Get 80 g Unsalted Butter,
  3. Take 1 Yellow Onion Finely Sliced,
  4. Make ready 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. Take 1 Leeks White and Light Green Parts Only Coarsely Sliced,
  8. Get 1 Clove Garlic Finely Minced,
  9. Make ready 25 ml Vermouth / White Wine,
  10. Take 750 ml Vegetable Stock,
  11. Take 40 ml Heavy Cream,
  12. Take 20 ml Whole Milk,
  13. Make ready Pinch Sea Salt,
  14. Make ready Pinch Black Pepper,
  15. Take Pinch Cayenne,
  16. Prepare Parsley Finely Chopped, For Garnishing

Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Line a baking sheet with parchment paper. Place mushrooms in a single layer onto the prepared baking sheet. In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender.

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.

Place mushrooms in a single layer onto the prepared baking sheet. In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender. DIRECTIONS Cut the mushrooms into slices. Melt butter in large frying pan. Add in onions, garlic, and mushrooms.

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