Mushroom Cream Soup

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, mushroom cream soup. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Lightweight Camping Equipment - Meals, Stoves and Cookware. Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Top cream of mushroom soup recipes.

Mushroom Cream Soup is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Mushroom Cream Soup is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have mushroom cream soup using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Mushroom Cream Soup:
  1. Take 28 g dry mushrooms (Porcini, Morels or Shitakes)
  2. Make ready 1⁄2 c olive oil
  3. Get 1 spring of rosemary
  4. Make ready 4 spring of sage
  5. Take 1 large yellow onion, peeled and thinly sliced
  6. Prepare 3 garlic, peeled and thinly sliced
  7. Get 1 1⁄2 tsp salt
  8. Get 1⁄2 tsp white pepper
  9. Take 500 g white botton mushroom, clean and thinly sliced
  10. Prepare 500 g shitake mushroom, cleaned, steamed and thinly sliced
  11. Make ready 6 cup chicken stock
  12. Get 1 cup heavy cream
  13. Make ready 2 tbsp unsalted butter

Pour in stock, a little at a time, stirring constantly. Stir in stock cube and sherry. After that transfer half the soup to a blender and whiz to a purée, then return it to the saucepan along with the lemon juice. Taste to check the seasoning, then reheat gently, adding the cream just before serving.

Instructions to make Mushroom Cream Soup:
  1. Soak the dry mushroom in 1 cup of warm water for 20 - 30 minutes.
  2. Strain the soaking mushroom liquid and reserve along until needed.
  3. Bundle the rosemary and sage together and tied with kitchen twine
  4. Heat the olive oil in a large pot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil
  5. Add the onion, garlic, salt and pepper and cook for 5 minutes until the onion is soft and not brown
  6. Turn the flame high and add the white mushroom and shitake. Cook for 10 minutes
  7. Add chicken stock and dried mushroom along with the soaking water. Simmer for 30 minutes.
  8. Remove the herbs, and then add the cream and butter.
  9. Working in a batches, pure the soup in a blender until smooth.
  10. Return to the pot and keep at a very hot simmer until ready to serve.

After that transfer half the soup to a blender and whiz to a purée, then return it to the saucepan along with the lemon juice. Taste to check the seasoning, then reheat gently, adding the cream just before serving. Heat the butter and oil in a large deep frying pan over a medium heat. CREAM OF MUSHROOM SOUP A warm bowl of soup so deliciously creamy with tender bites of mushroom pieces. Full flavoured with garlic, onions and herbs subtle enough to shine through and compliment the natural flavour of mushrooms without overpowering it.

So that’s going to wrap this up for this exceptional food mushroom cream soup recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!