Mushroom Soup
Mushroom Soup

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mushroom soup. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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

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To get started with this particular recipe, we must 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. Make ready 2 Chinese Dried Mushrooms,
  2. Get 80 g Unsalted Butter,
  3. Prepare 1 Yellow Onion Finely Sliced,
  4. Take 1 Yukon Gold Potatoes Peeled Finely Sliced,
  5. Make ready 200 g Shiitake Mushrooms Finely Sliced,
  6. Get 200 g Swiss Brown Button Mushrooms,
  7. Make ready 1 Leeks White and Light Green Parts Only Coarsely Sliced,
  8. Get 1 Clove Garlic Finely Minced,
  9. Take 25 ml Vermouth / White Wine,
  10. Make ready 750 ml Vegetable Stock,
  11. Take 40 ml Heavy Cream,
  12. Take 20 ml Whole Milk,
  13. Get Pinch Sea Salt,
  14. Get Pinch Black Pepper,
  15. Get 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’s going to wrap this up with this special food mushroom soup recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!